Barbera-Q Hamburgers

Make with 2009 Barbera, serve with Barbera or Cabernet

1 ½ lbs ground beef—it should have some fat in it—I use the 85% lean version
4 green onions, finely chopped
½ bunch flat leaf parsley, finely chopped
1 t. salt Fresh ground black pepper to taste
1/3-1/2 C. Morovino ’09 Barbera
1 4-oz package of nice blue cheese
4 large Onion hamburger buns
Sliced tomatoes, pickles, red onion and hamburger condiments of choice

Combine meat, onions, parsley, salt, and pepper—there’s nothing quite like squishing hamburger stuff together with your fingers! Form 4 large patties with a large indentation in the middle of each. Place patties in a shallow bowl and pour Barbera on top—filling up the indentations. Refrigerate for anywhere from 2 hours to overnight—More is ALWAYS better.

Prepare your Barbecue. Remove burgers from Barbera. Place them indentation side down on hot grill—they are a tiny bit crumbly, so be careful. Grill 5-7 minutes per side, or until the meat thermometer reads 150-160. Top with thin slices of blue cheese (or blue cheese crumbles), and let the cheese melt for a moment into the burger. Serve on lightly toasted Onion buns with your favorite burger fixin’s. Mrs. Vino serves this with a side salad so it LOOKS like a healthy dinner.  Want to go WILD??  Make this with ground Bison, Elk or Venison.

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