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Shropshire Blue Burger

Prepare your pallet to enjoy this truly original burger. The burger was created out of a love for the Shropshire Blue cheese, which was invented in Scotland at the beginning of the century, and has a distinctive flavor and fantastic taste. The cheese is nestled inside a seasoned burger which yields plenty of dill and other savory ingredients. Mustard and radicchio add finishing touches to this delicious creation.


Onion Dill Spice:
2 tablespoons Colavita extra virgin olive oil
1 large sweet onion, finely chopped
1 tablespoon fresh dill, finely chopped
2 tablespoons Sutter Home Cabernet Sauvignon
4 large garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds lean ground beef
3/4 cup Onion Dill Spice
4 slices of Shropshire Blue Cheese, cut 1/4 in thick, 2 X 2 inch squares
Vegetable oil, for brushing on the grill rack
2 tablespoons Grey Poupon Dijon Mustard
4 (1/4-inch-thick) sweet onion slices
8 leaves radicchio lettuce
4 onion rolls, split


Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Onion Dill Spice, place Colavita olive oil, onion and dill in a pan and sauté over medium high heat until onions are translucent, about 5 minutes. Add wine, garlic, salt and pepper to the mixture and cook for an additional 3 minutes. Place Onion Dill Spice mixture in a small bowl in the refrigerator to allow it to cool to the touch. To make the patties, combine the ground beef and Onion Dill Spice. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 8 equal portions. Form the portions into patties to fit the onion rolls. Take two patties and place a slice of Shropshire Blue cheese between the patties. Pinch the edges of the patties together and form to fit the roll. When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom, spread Grey Poupon® Dijon Mustard; place a patty, an onion slice, and two slices of radicchio. Add another spread of Grey Poupon® Dijon Mustard to the roll tops, place the tops on and serve.


Makes 4 never-to-forget Shropshire Blue Burgers Recipe by Susan, Houston, Texas