Spicy Bleu Sirloin Burgers

Ingredients

Patties:
½ cup Cabernet Sauvignon
2 pounds Ground Sirloin
Milwaukie Bleu Cheese Stuffing:
2 tsp Fresh Thyme, chopped
2 tsp Fresh ground pepper
1 tsp Kosher salt
1 tsp Cayenne pepper
1 tsp Paprika
½ tsp Cardamom
4 oz. Grey Poupon Spicy Brown Mustard
12 oz. Crumpled bleu cheese
Top notch toppings:
1 Head Butter Lettuce
1 Ripe Tomato
1 Red Onion
1 Large Haas Avocado
½ tsp Kosher Salt
½ tsp Cayenne Pepper
Bread:
6 Ciabatta rolls
Other:
Vegetable oil, for brushing the grill rack

Instructions

Directions: • In a large mixing bowl, combine ½ cup Cabernet Sauvignon with 2 pounds ground Sirloin, mixing well. Once meat and wine are mixed, set the mixture aside. • While ground Sirloin is sitting, combine the following in a mixing bowl: 2 tsp fresh Thyme, chopped 2 tsp fresh ground pepper 1 tsp kosher salt 1 tsp cayenne pepper 1 tsp paprika ½ tsp ground Cardamom Once the spices are blended, mix in the following: ½ cup Grey Poupon Spicy Brown Mustard When you have a smooth mixture of mustard and spices, mix in: 12 oz crumpled bleu cheese Now set aside. • Drain excess wine from meat and divide into 12 equal parts flattening into patties. Divide the Bleu cheese mix into 6 equal portions. Place the bleu cheese mix in the center of 6 of the patties you have just made. Top with the remaining 6 patties, pressing the edges of the patties to seal the bleu cheese mixture in the middle. Be sure the cheese mixture is spread out, but not too close to the edges or the cheese will melt out of your burger while cooking. • Place prepared burgers on a plate single stacked and refrigerate for 20 minutes. • Prepare toppings and rolls: o Leaf the butter lettuce o Slice 1 tomato and 1 red onion o Peel and mash 1 large avocado.  Add ½ tsp salt and ½ tsp cayenne pepper, mix well. o Slice Ciabatta rolls in half • Prepare grill: lightly brush the grill rack with vegetable oil. Place burgers on medium high grill. Grill each side about 4 minutes, or until juices run clear. Avoid flipping and smashing patties. During the last couple minutes of cooking, place Ciabatta rolls sliced edge down on grill to toast. • Serve on sliced Ciabatta rolls spreading the avocado mix on the bottom half of the Ciabatta and mustard on the top. Nest the patty in the avocado mix and place the butter lettuce, onion and tomato on top of the patty. Cover with top half of Ciabatta roll and serve.