GASTROPUB CAB & BLUE CHEESE BURGER Pairing: 2015 Wahluke Slope Cabernet Sauvignon

GASTROPUB CAB & BLUE CHEESE BURGER Pairing: 2015 Wahluke Slope Cabernet Sauvignon


2 lbs ground beef

3 cloves fresh garlic, mashed

1 teaspoon garlic salt

½ teaspoon fresh cracked pepper

8 slices center cut applewood smoked bacon

2oz Gruyere cheese, fresh grated

1 oz blue cheese

2 oz white cheddar cheese, fresh grated

1 oz Muenster cheese, thin sliced

Fresh chives, chopped

Red leaf lettuce, leaves separated

Cabernet caramelized onions (see recipe)

4 brioche buns, sliced (you can also use Kaiser or onion rolls)


  1. Using your hands, lightly mix beef with garlic salt, pepper and fresh mashed garlic cloves. Don’t over mix.
  2. Form into ½ lb. beef patties. Using a spoon, make a hole in the center of the patty about half way down.
  3. Using a small, clean soda or beer can, insert in the hole at the center of the patty and form beef around it. This will create a deep well to place the cheese.
  4. Wrap 2 slices of bacon around the patty and secure with toothpick.
  5. Repeat steps 3 and 4 for remaining patties.
  6. Place formed patties on tray and refrigerate for 1 hour to set.
  7. Mix gruyere, blue cheese and cheddar with chives in a small bowl and set aside in refrigerator until ready to use.
  8. Heat grill to 400-500 degrees. Don’t forget to lightly brush grates with oil. OR you can use cast iron skillet or grill skillet on your stove.
  9. Grill or sear burger patties for 4 minutes, turn and sear on other side for 4 minutes.
  10. Remove from heat. Add cheese mixture and top with slice of Muenster cheese.
  11. Return to heat and cook for 4-5 minutes (for medium rare) or to desired doneness.
  12. Remove from heat, place red leaf lettuce on bottom of roll, place burger patty on top, then top with a heaping spoonful of Cabernet caramelized onions.
  13. Don’t forget to remove the toothpicks from the bacon in each patty.


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