Mushroom blue cheese burgers are seriously bold and seriously irresistible. It’s in the combination of flavours: the earthiness of the mushrooms, the slightly sweet, caramelized onions, the tang and creaminess of blue cheese and of course, the salty, slightly fatty beef. Add a little arugula for crunch, serve on slightly toasted burger patties and voilà: dinner is sorted.
For best results, grill these burgers on an outdoor or indoor barbecue or grill, but a hot skillet on a stovetop would work well, too. If you serve these at your next barbecue party, make sure to prepare generous quantities, as everybody will wolf them down within minutes.
Now, what wine could stand up to these mushroom blue cheese burgers? You need a wine with serious moxie: fuller-bodied and relatively high in alcohol. The salty, fatty meat will smoothen out the tannins in the wine, making the fruit shine. Go for a big, bold red, like a Californian red blend.
Wine pairing: Brass Tacks Red Blend
The rich fruit flavours in this approachable red wine are perfect for the bold hamburger. A blend of a blend of Cabernet Sauvignon, Zinfandel, Petite Sirah, Petit Verdot, Merlot, it’s a real crowd-pleaser with backbone. Plush and soft, with nicely ripened blue and red fruits.
Want to continue to impress with bold food flavours and wines that make them bolder? This recipe is one of four bold dishes that celebrate big and exciting flavours. Try out these Vegan Baked Beans next!
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