Serves 6
Pair with HALL "Napa River Ranch" Merlot

Ingredients:
1 12oz Sierra Nevada Pale Ale
1 750ml 2006 Napa River Ranch Merlot
2lbs Organic Grass Fed Ground Beef
½ cup Cajun Seasoning (Morton’s Steakhouse)
1/8 cup Shallots, chopped fine
1 ripe Yellow Heirloom Tomato, sliced
1 ripe California Avocado, sliced
1 tsp Lea and Perrins Worcestershire Sauce
16oz crumbled Bleu Cheese
¼ cup Beach Pit BBQ Sauce-mild
4 Ciabatta Bread 4”x4” Squares (Hamburger Buns)
Mayonnaise
Yellow Mustard
Salt and Pepper

Method:
Open beer, consume at your leisure. Open wine, allow to breathe.

Add Shallots, beef, seasoning, Worchestershire, and BBQ sauce to a large bowl. Mix ingredients thoroughly until seasoning, shallots and sauces are evenly dispersed in the meat.
Pack meat densely together into one large ball. Cover bowl and store for at least 12 hours.

Heat charcoal briquettes or ignite gas range until the closed temperature reaches 350°F. Clean grill from leftover past grease using a steel brush.

Remove chunks of meat and densely pack into baseball size balls. Pack meat down into hamburger patties slightly smaller than the Ciabatta bread.
Lightly toast Ciabatta. Remove from grill; add Mayonnaise and Mustard to taste. Add tomato and avocado to the top bun side.
Cook hamburger with the grill top closed. Cook until meat juices sweat on top, then flip. Add crumbled bleu cheese to burger patty and close grill top.
After a few minutes, check burger. The patty should resemble the feeling of the webbing between your index and thumb when your thumb is touching the middle finger for medium.

Add patty to bread. Pour wine. Enjoy!