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. 

Tag us on social and let us know your favorite pairings!

Blue Ribbon BBQ Chicken Cheeseburger & Ruby Hill Peacock Patch Zinfandel

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.

Stilton Sirloin Burgers with Onion Jam  & Ruby Hill Reserve Petite Sirah

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 Burgers & Ruby Hill Sangiovese

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!

Add your favorite Ruby Hill wines to your order for the weekend and then check out the rest of the burger recipes on Food and Wine. We can't wait to hear what you try!