Made with blue cheese crumbles, fresh chives, hot pepper and Worcestershire sauces, as well as mustard, these burgers are anything but ordinary. The complex flavor profile of these juicy burgers becomes even more heightened when paired with the 2013 Burke’s Blazing Barbecue Zinfandel—full of mixed fruit aromatics and dried fruit flavors on the palate.
Highly structured and finessed, this Zinfandel possesses the right texture and body to complement the juicy burger. Right away, the Zinfandel picks up on the tasty blue cheese crumbles, bringing a bit of earthy tanginess to the wine. The chives provide a nice contrast in flavor, juxtaposing the dried fruit flavors that abound on the palate. Zinfandel is often known to have a bit peppery spice to it, and this one is no exception—lending itself well to the spicy dry mustard and coarsely ground black pepper in the burgers.
The touch of spiciness in the burgers, no doubt from the hints of hot pepper and Worcestershire sauces, bring diversity to the wine; these flavors mingle with the ripe cherry, hints of pepper, and dried fig flavors to create a lovely range of flavor complexity as the wine and burger synergizes on the palate.
For more delicious summer recipes and wine pairing ideas from Judd’s Hill Winery, visit their website at www.juddshill.com. Don’t forget to visit Judd’s Hill Winery in person, located at 2332 Silverado Trail in Napa, to taste their incredible collection of wines. They are open daily from 10:00 a.m to 4:00 p.m. and have a wide range of tasting experiences from which to choose.
Be sure not to miss the Wine & Food Balance Seminar, which educates guests about the ins and outs of wine and food pairing so they can do it at home. Hosted daily, this exclusive seminar fills up fast, so call (707) 255-2332 Ext. 111 or email firstname.lastname@example.org to make your reservation today!
Blue Cheese Burger Recipe
• 3 pounds lean ground beef
• 4 ounces blue cheese, crumbled
• 1/2 cup minced fresh chives
• 1/4 teaspoon hot pepper sauce
• 1 1/2 teaspoon Worcestershire sauce
• 1 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon dry mustard
• 12 fresh Kaiser or soft rolls
- In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for up to 2 hours to marinate.
- Prepare your grill, gas or charcoal and preheat for high heat. Gently form the burger mixture into about 12 patties.
- Oil the grill grate. Grill patties 5 minutes per side, or as desired. Serve on fresh Kaiser or soft rolls.