National Cheeseburger Day with Ruby Hill Wines
It's National Cheeseburger Day, and honestly, we're pretty happy about it. The temperatures have cooled down a bit this week, so we're spending as much time outside as possible. And we've never met a burger that we didn't like.
There's still a little bit of mystery about who was the first person to put cheese on a burger patty, but they became popular in the 1930s. Now, you find hundreds of variations on the cheeseburger that are full of unexpected flavors. Below are a few recipes from Food & Wine magazine and Ruby Hill wines that we think will pair perfectly with some of these bold recipes.
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If you're looking for a lighter style of burger that still packs a flavorful punch, try this one made with ground chicken. Our Zinfandel complements the sweet and smokey flavors of the barbeque sauce.
For the blue cheese lovers out there, these burgers topped with stilton are a must-try. The unique flavor of the blue cheese with pickled red onion and sweet, caramelized onions are a perfect match for the robust flavors of our Petite Sirah.
Caprese salad, but on a burger? Top your burger with an herby pesto and melted mozzarella for a carnivorous take on a classic salad. Go with an Italian variety, like Sangiovese!
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Enjoy complimentary ground shipping when you order 6 or more bottles.
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