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The Ulitmate Tuscan Bleu Cheese and Carmelized Balsamic Walla Walla Onions

This tasty burger combines the fine tastes of Tuscany in great American institution, the hamburger. The bleu cheese gives the burger a sharp but appealing sensation as you bite into the melted cheese within. A favorite with my husband and step-sons and wonderful change from the traditional hamburger patty. Combine with the Sutter Home Merlot, a real gourmet meal to partake!


2 lbs. ground beef sirloin (15-20% fat)
3 large Walla Walla onions
1/3 cup finely chopped green olives with pimentos
1/3 cup finely chopped fresh basil
1/3 cup sun dried tomatoes
1/4 Sutter Home Merlot Wine
2 cloves garlic minced
3 tsp. season salt
1 tsp. freshly ground black pepper
1 cup bleu cheese crumbles
2 tsp. sugar
1/4 cup balsamic vinegar
1/3 cup good Olive Oil
6 Widmer Hamburger Buns
2 large fresh tomatoes sliced
6 fresh Red Sails lettuce leaves


Heat BBQ to 425 degrees, cover while heating. Finely chop one Walla Walla onion to measure 1/2 cup. Mix the ground beef, 1/2 cup onion, olives, basil, sun dried tomatoes, Sutter Home Merlot wine, garlic, 1 tsp. of season salt and black pepper. Mix thoroughly to combine all ingredients evenly. Form into 6 large meatballs. With each meatball make a good size indentation and place 1/6 cup bleu cheese crumbles. Form the meat over the cheese to cover completely and place in buger press. Press together for the perfect size and thickness. Repeat with the 5 other meatballs. Set aside. Slice the remaining 2 Walla Walla onions thickly. Combine Balsamic Vinegar and olive oil. Dredge each onion slice in the olive oil & vinegar mixture. Save the remaining olive and vinegar to brush buns with. Season with remaining 2 tsp. of Season Salt. Grill one side and flip when nicely brown or slightly blackened. Add sugar to the blackened side and grill the same way on the other side. When done add the remaining sugar and transfer to the top rack to mellow and keep warm while meat is cooking. Place burgers on lower grill at 425 degrees and over with hood. After 5 minutes flip and grill another 5 minutes or until pocket thermometer says 160 degrees. Place burger patties on top grill. Brush split buns with remaining olive and vinegar mixture, place on lower grill and brown until golden. Assemble burger patties on each 6 bottom buns, add tomato and lettuce on the patties and finish with top half of the bun. Enjoy!!


I find this recipe complex in flavor yet each to make. Not a long process with the busy lives we all live it tastes like it took hours. Thank you, Nancy