2 pounds ground sirloin

3 scallions, white and green parts chopped

2 tsp. (about a half palmful) grill seasoning

2 tsp. Worcestershire

1 tsp. coarse black pepper

Salt

1/2 C. dry red wine

2 T. extra-virgin olive oil (EVOO)

1 C. buttermilk

1 C. blue cheese, crumbled

1 tsp. hot sauce

4 Kaiser rolls, split and lightly toasted

2 bunches of watercress, trimmed of any thick stems

6 ribs celery, cut into three-inch sticks

Fancy potato chips, such as rosemary chips

 

While the burgers are cooking, put together the blue part of the meal: In a mixing bowl, combine the buttermilk, blue cheese, hot sauce and a little salt and pepper. Mix until thoroughly combined.

In a bowl, combine the ground sirloin, scallions, grill seasoning, Worcestershire, black pepper, a little salt and the red wine, and mix until thoroughly combined. Using the back of your hand, score the meat into 4 equal portions then make each portion into patties about an inch thick. Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 T.. Once it starts to ripple, add the patties and cook for 6-7 minutes on each side, until they reach desired doneness. Place a burger on top of each toasted bun bottom, top that with some of the watercress and a couple of dollops of the blue sauce. Serve with some fancy chips and celery sticks alongside.