Martin Castro
Blue Cheese Stuffed Burger


  1. Gently mix ground beef with the other ingredients: Put ground beef, mustard, garlic, onions, blue cheese, water, egg, and a sprinkling of salt and pepper into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix.

  2. Shape into patties and chill: Shape into patties, about 1/2 inch thick and larger than your bun. Refrigerate at least 30 minutes or until you are ready to cook.

  3. Prepare charcoal or gas grill for cooking over high direct heat. Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure the grill is hot and well oiled before laying down the patties.

  4. Season and grill the burgers: Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you don't have a grill, you can use a grill pan or a cast iron frying pan for the burgers. We prefer a brioche bun. However, any bun is just fine, served with a few leaves of butter lettuce and dollop of mayonnaise.

Languedoc-Roussillon, France
Chemin De Moscu 2017

Deep purple, almost opaque in colour with an expressive nose of black fruits, pepper, cinnamon, spice and violets. A seductive palate of dark hedgerow fruits, very open and welcoming with an explosion of fruit and spice. Mineral undertones. Certified organic and vegan friendly.

Hamburgers, pork, veal, sausages, wild game, beef stew and asian-spiced dishes. Barbecued meats (think bacon-wrapped chicken skewers) also pair very well.

Wine Spectator - 90 Point Rating, Decanter - 90 Point Rating

70% Syrah, 26% Grenache, 4% Cinsault