Blue Cheese Burger

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• 4 Brioche Buns
• 1lb Groub Beef
• 1/2 Cup of Blue Cheese Crumbles
• 1/2 Cup Mayo (See Homemade Mayo Recipe)
• 1/4 cup Cabernet Sauvignon
• 2 Cloves of Garlic (Finely Diced)
• 1 Large Egg
• 1 Cup of Arugula
• 4 Tbs Butter (More if grilling), (See Homemade Butter Recipe)
• 2 Tbs Salt
• 1 Tsp Dijon Mustard (See Homemade Dijon Mustard Recipe)
• 1 Tsp Sugar
• 1 Tbs Pepper
• 1 Tbs Thyme
• 1 Tsp Rosemary

Burger Patties

• In a large mixing bowl, combine Ground Beef, Garlic, Thyme, Salt, Pepper, and Egg and combine until ingredients are well mixed
• Preheat Butter in a large frying pan on medium heat
• Form the meat mixture into 4 equal portioned patties, gently pressing flat
• Place patties in fry pan and cook until desired doneness. For medium rare, cook on one side for 6 minutes, flip and let cook for 5 minutes.
• -For Grilling, melt 4 Tbs of butter and regularly coat the burgers with the butter through the cooking process

Blue Cheese Sauce

• In a medium mixing bowl, combine Blue Cheese Crumble, Mayo, Cabernet Sauvignon, Dijon and Rosemary and mix well.
• Let rest in refrigerator for a minimum of 15 minutes

Toasting the buns

• Preheat oven to 250(f) (I use a countertop convection oven for this)
• In a small measuing cup, melt the remaining butter and add the sugar
• Place the buns on a wire rack with the insides facing down
• Lightly coat only the top buns with the Sugar added Butter and let bake for 10 to 15 minutes, or until buns are lightly toasted

-For Grilling, add the buns to the top rack of the grill, faces down, coating the top buns lightly with the sugar added butter.

• On a plate, place the bottom bun down first
• Add enough Aragula to cover the bottom bun
• Set the Burger Patty on top of the Aragula
• Place a dallop of the Blue Cheese Sauce over the top of the patty
• Lean the top bun against the rest of the burger