Red Wine Burgers with Gorgonzola Cheese

If you've been following this blog for a while, you may or may not have realized that I love burgers. They're versatile, inexpensive, and delicious (when made correctly), and I love experimenting with different kinds of meats, spices and condiments to make unique, satisfying burgers. So, the other night when I was faced with the horrible dilemma of having red wine, Angus Beef and crumbled gorgonzola cheese in the house, I decided to make one juicy, decadent burger.

Red Wine Burgers with Gorgonzola Cheese
Yields: 4 servings

-1 package Angus Beef (or any ground beef you prefer)
-1/8 cup Pinot Noir (I used Yellow Tail brand)
-1 tbsp. minced garlic
-1 tbsp. olive oil
-1 cup cooked onions (I sauteed in olive oil until translucent)
-Chili powder
-Parsley flakes
-Salt and pepper
-Crumbled gorgonzola cheese
-4 bulkie rolls, toasted

Directions: In a large bowl, gently mix beef, wine, garlic, chili powder, parsley, salt and pepper together. Cover with saran wrap, and place in refrigerator for 30 minutes (or more). Take out of refrigerator, and form into four hamburger patties. Heat up olive oil in frying pan, and place patties in the pan. Cook 5-6 minutes on each side, or until golden brown and cooked to your liking in the middle (I like mine medium/medium rare). Take off heat, and place each patty on a toasted bulkie roll. Top with onions and gorgonzola.

On the side, I served oven baked sweet potato fries. I baked them with nothing but olive oil, salt and pepper. (I use two sweet potatoes for four people).

The end result was an insanely juicy, rich burger. The red wine and gorgonzola complemented each other perfectly, and the soft onions added a necessary, additional flavor to the dish. Next time, however, I'll skip the bulkie rolls and go for ciabatta bread or something similar - the bulkie rolls were fine this time, but it was a little too much bread for a burger, in my opinion.

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