Blue Moon Burgers

It's getting warmer (at least it probably is where you live; Monterey is famously cool year-round) and that means one thing:  grilling out at least four times per week!  And what better way to usher in grilling season than to feature some of my favorite outdoor cookin' recipes, starting with that All-American classic, the cheeseburger!  And since I'm nice, I'll also share my favorite (and surprisingly healthy) macaroni and cheese recipe!  Also goes great with Guacamole Salad!  So yes, this month it's all about grillin' man food...hello red meat lovers (well, I'll share one favorite pork dish at the end of the month for good measure).

1 pound lean ground beef (I use 96/4 ground sirloin)

4 shakes Worcestershire sauce

cracked black pepper

5 ounces blue cheese crumbles

1/4 cup dry red wine

kosher salt to taste

4 crusty rolls or toasted sourdough bread

sliced tomatoes, red onion, chopped lettuce, and fried bacon, for topping

Mix first four ingredients (through blue cheese) in a large mixing bowl, being sure to incorporate the cheese throughout the meat.  Form hamburger patties with one-fourth of the meat mixture, being sure to build a small "crater" in the center of each patty to prevent swelling as the burgers cook.

Pour the wine into a shallow dish and turn each patty in the wine to soak up the flavor.  Let burgers rest on a dry platter while you heat the grill to medium-hot.  Cook the burgers to desired doneness, then salt to taste, plop on a bun, and top with tomato, onion, lettuce, and bacon.

Serves 4.

Recipe adapted from 30-Minute Meals by Rachael Ray.

What something else that's tasty to serve alongside your burgers?  After we went apple picking last fall, I found a great recipe for slow-cooker applesauce and decided that never again would I purchase a jar of Mott's!  This sauce is fabulous chilled, but it's amazing still warm!