RECIPES: Recipe Details

Rate This Burger 
No votes yet

Pinot-Gorgonzola Meatball Burgers

This recipe was inspired by my family's love of fried meatballs. When making my meatballs for sugo, I will fry one or two to make sure they taste right. I have changed a few ingredients and omiited some ingredients to arrive at the recipe I am submitting.

Ingredients 

Zesty Itialian Dressing Spread:
3/4 Cup Mayonaise
1 Tablespoon Grey poupon Dijon Mustard
1 Tablespoon Pinot Grigio Sutter Home Wine
1/2 (4 0z.) package of 8 oz. Zesty Italian Dressing mix.
1 Leek cleaned, trimed and split lengthwise
1 teaspoon Colovita Olive Oil
Meat Patties:
1 1/2 pound ground chuck
1/2 pound mild italian sausage (bulk or remove from casing)
3 large garlic gloves
1/2 cup choped italian parsley
1/2 cup gorgonzola cheese crumbles
1/4 cup Sutter Home Pinot Noir wine
1 1/2 tesapoon salt (sausage is already seasoned)
1/2 teaspoon ground pepper
1 egg lightly beaten
Condiments:
3 roma tomatoes sliced lengthwise into 12 slices approxinately 1/4 inch thick
Salt and pepper for tomato slices
Olive Oil for tomatoes
6 leaves of boston bibb lettuce
Vegetable oil for brushing grill rack
6 egg hamburger buns split.

Instructions 

Prepare mdium Hot fire in charcoal grill with lid, or preheat gas grill to medium high To prepare Zesty Italian Dressing spread. Combine in small bowl, Mayonaise, Dijon, Pinot Grigio and 1/2 package of zesty italian dressing mix. Stir well making sure to mix in the dressing mix. Put in refrigerator. For condiments Place sliced tomatoes on paper towels, sprinkle with salt and pepper, brush both sides with olive oil, set aside. Prepare the meatball patties by combining the ground chuck, italian sausage, garlic, parsley, gorgonzola, Pinot Noir, salt, pepper and egg. Mix just enough to work in the ingredients. Form into 6 patties. Once the coals have turned grey, or the gas grill is preheated, soak paper towel with vegetable oil and using tongs, rub on grill. Place the hamburger patties over direct heat for 2-3 minutes on each side so as to sear in the juices. Once both sides have been seared, move to the side of grill and continue to grill over indirect heat for 5-7 miutes, until done to your preference. After you have moved the patties from direct heat, brush the cut sides of the leek with 1 teaspoon olive oil and place on grill. Grill leeks 2-3 minutes or until they become translucent. remove from grill, allow to cool. Once they leeks have cooled, dice encough for 2 tablespoons and mix into zesty italian dressing spread. Set aside. While you are grilling the leek, place the tomato slices on grill (carefully) and grill for 1-2 two minutes each side, remove (carefully) and set aside. When the burgers are within 2 miutes of being ready, place buns, cut side down on grill to toast (being careful not to burn). To assemble burgers, spread zesty italian dressing spread on the top and bottom of the bun. Place hamburger patty on bottom and top with lettuce leaf an two slices of tomato. Add the tops and serve. Makes 6 burgers