With several weeks to enjoy before a new school year resets our daily routine, we’ve been trying to get our grill on whenever we can. Plus, the grill comes in handy when kitchen indoors is getting a minor facelift. Recently, we celebrated Hubby’s birthday. I remembered him mentioning something recipe for Cabernet Burgers with Blue Cheese awhile back. He’s the biggest fan of all blue cheese varieties… Gorgonzola, Roquefort, local blue… all of it.
We love our burgers around here. Especially big, juicy, perfectly medium-cooked and well-seasoned burgers. The kiddos want theirs how kids want them… just meat and cheese. But the grown-ups love a little gourmet flair thrown in for fun.
These Cabernet Burgers with Blue Cheese were inhaled so quickly, it’s surprising a few pics could even be snuck in before the burgers were snatched up. Fresh, quality ingredients are essential to a nosh-worthy burger. These tasty boys are made of 80/20 fresh ground beef, vine-ripened farmer’s tomatoes, crisp lettuce, garlicky sauteed mushrooms, and melty blue cheese.
Thick, chewy buns are a must with these hefty Cabernet burgers. Because the burgers are huge, juicy, and rich with flavor, it needs a hearty bun that can handle it. Out of the buns we tried, our fave was actually sandwich-size Ciabatta buns or rolls (those ones did get snatched up, so no photo opp for those…sorry!) Ciabatta buns have those beautiful holed grooves that hold garlic butter perfectly and toast up just right. They are also hearty and chewy, which is the perfect match for Cabernet Burgers. Strongly recommended.
Serve up a bottle of the same Cabernet you use for the burgers. It needn’t be a pricey bottle, but a decent one that you enjoy would be perfect. If you love the taste of a certain wine, that’s the one you want to cook with, because cooking doesn’t improve the flavor of a wine. We loved how a glass of Cabernet paired so well with burgers made with the same Cab. Enjoy the rest of grilling season!