Wine Varietal: White Zinfandel
With 2 kinds of cheese, cranberries, hazelnuts, beef and beer, my recipe highlights some of the great food products from the great state of Wisconsin!
6 tbsp. mayonnaise
3 tsp. whole grain Dijon mustard
Dairyland cheese spread
8 oz. soft cream cheese
1/3 c. Treasure Cave Blue Cheese crumbles
2 tbsp. sweetened dried cranberries
1/4 tsp. freshly ground black pepper
2 pounds ground chuck
1/8 c. Weber Grill Creations Chicago Steak Seasoning
1/2 c. lager beer
1/2 c. finely chopped hazelnuts
Vegetable oil for brushing grill rack
6 cracked wheat buns, split
6 Bibb lettuce leaves
To make mustard spread, in small bowl mix mayonnaise and mustard. Cover and refrigerate until ready to serve.
To make cheese spread, combine cream cheese, blue cheese crumbles, cranberries and pepper in medium bowl. Cover and set aside while preparing burgers.
Preheat gas grill with cover to medium high.
To make patties, mix beef, steak seasoning and beer in large bowl using a fork to mix lightly but thoroughly. Divide mixture into 6 equal portions; form into patties to fit buns. Coat both sides of each patty equally with chopped hazelnuts, pressing in nuts slightly.
When grill is ready, brush grill rack with vegetable oil. Place patties on rack, cover, cook, turning once until done to desired preference, about 5-7 minutes per side. During last few minutes of cooking, place buns, cut sides down around outer edge of grill rack to toast lightly.
To assemble burgers, spread bun bottoms with an equal portion of the mustard spread. Top with a lettuce leaf, a beef patty and an equal portion of cheese spread. Add bun top and serve.