Blue Cheese Burgers With Grilled Onions

Serves: 6

INGREDIENTS

2 lbs. Lobel's Ground beef
Salt and freshly ground pepper to taste
6 slices of white onion, 1/2 inch thick
Vegetable oil cooking spray
Canola oil
3 ounces blue cheese cut into 6 slices or crumbled

N.V. Nino Franco, Prosecco di Valdobiaddene Brut

Drink Now

Rating:88

Market Price: $15.00

Tasting Notes:
The non-vintage Prosecco di Valdobiaddene Brut is a light to medium-weight, dry, refreshing, clean sparkling wine. This is a terrific value!

1996 Guy Charlemagne, Brut Cuvee Mesnillesime Grand Cru

Drink Now through Dec. 2007

Rating: 93

Market Price: $54.99

Tasting Notes:
The 1996 Brut Cuvee Mesnillesime (this last word is a play on the French words for the grand cru of Mesnil and vintage.) Produced only in the finest vintages, such as 1990, 1995, and 1996, it reveals an appealing white flower and toast-filled nose. This wine has gorgeous precision and freshness to its vivacious, bright, and pure character. Loads of juicy lemons are intermingled with stones and minerals throughout its zesty character and its extraordinarily long finish. This is not a Champagne for those searching out richness and vinous qualities, yet will bowl over those desiring loads of detail, zesty acidity, and purity in their sparkling wines. Drink it over the next 6 years.

1990 Taittinger, Comtes de Champagne

Drink Now

Rating: 96

Market Price: $93.43

Tasting Notes:
This outstanding wine is made in a delicate yet frothy 100% Chardonnay style. Along with the Nicolas Feuillatte Palmes d'Or, this may be the sexiest and most voluptuously-seductive Champagne in the marketplace.

1990 Taittinger, Comtes de Champagne

1996 Guy Charlemagne, Brut Cuvee Mesnillesime Grand Cru

N.V. Nino Franco, Prosecco di Valdobiaddene Brut

DIRECTIONS

1. Combine the beef, salt, and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.

2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.

3. Brush the onion slices with oil and season each with salt and pepper. Grill on the outer edge of the grill for 5 or 6 minutes until the onions begin to soften. Turn and grill for 8 or 9 minutes on the other side or until tender and lightly browned. Lift from the grill, set aside, and keep warm.

4. Grill the burgers for about 5 minutes. Turn and place a slice of cheese or crumble about 1/2 ounce cheese on top of each burger. Grill the burgers, covered, for 4 to 5 minutes longer, or until the cheese melts and the burgers are medium-well. Top with the onions and serve.