Harris Ranch blue cheeseburger

Ingredients

2 red bell peppers, roasted
2 (8-oz.) Harris Ranch Angus patties (81% beef and 19% fat blend)
3 tsp. canola oil
2 tsp. Harris Ranch Grilling Spice (or your favorite grilling spice)
1 cup Point Reyes blue cheese (or gorgonzola)
2 hamburger buns, split and toasted
1 cup fried onions
 
Balsamic mayonnaise
1 cup dark balsamic vinegar
1/3 cup Harris Ranch merlot (or your favorite merlot)
1 large clove garlic, smashed 
3/4 tsp. whole black peppercorns
3 sprigs fresh thyme
1 small sprig fresh rosemary
1 cup mayonnaise

Directions

For peppers: Place clean, fresh peppers directly on the grill top. Grill over medium-high heat, turning frequently, until the skins have turned completely black and started to blister. Remove from grill and place in a bowl. Cover the bowl with a lid or dish to make it airtight. (You can also use a paper or plastic bag for this step. The main thing is for the peppers to build up steam in an airtight container.) Let roasted peppers rest for 10 to 15 minutes. The skin will slide off easily. Cut peppers in half to core and remove seeds. Peppers can be stored in olive oil in an airtight container and refrigerated until needed.

For balsamic mayonnaise: Combine vinegar, wine, peppercorns, thyme, rosemary and garlic in a small pot over low heat. Let simmer until reduced to about 2 tbsp. and slightly thickened, 10 to 15 minutes. Let cool and strain through a fine mesh chinois. Whisk together balsamic reduction and mayonnaise in a medium bowl. Set aside. Makes 1 cup. Use leftovers as a sandwich spread or dipping sauce.

For burgers: Heat gas grill to high or heat coals in a charcoal grill until they glow bright and ash over. Brush burgers with canola oil and season with grilling spice. Grill until burgers are golden brown and slightly charred on the one side, about 4 minutes. Flip and cook for approximately 4 more minutes for a medium rare to medium burger. Top each burger with cheese and leave on the grill to melt for 1 minute. Remove burgers and place on a plate.

To plate: Spread 1 tbsp. balsamic mayonnaise on the inside of each toasted bun. Place the burger on the bottom part of the bun, top with roasted bell pepper and fried onions and enjoy!

Serves 2