A Good Old-fashioned Bacon Cheeseburger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 lbs. ground beef
1/3 c. Worcestershire sauce
4 cloves garlic, minced
2 T. fresh parsley, finely chopped
½ tsp. sea salt
½ tsp black pepper
6 slices bacon
Vegetable oil
6 slices Sharp Cheddar cheese
6 Kaiser rolls, split
6 Green leaf lettuce leaves, ribs removed
6 slices of fresh ripe tomato about
¼â€Â thick
6 slices of fresh onion about ¼â€Â think
6 tsp. ketchup
6 tsp. mustard



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make patties, place ground beef, Worcestershire sauce, garlic, parsley, salt and pepper in a large bowl. Mix well. Form into six patties. Chill for about 1 hour. Heat a 10â€Â skillet on the medium-hot grill. Carefully, lay the bacon in the hot pan and cook until crispy, being aware of splattering and flare-ups. Remove pan from grill, let bacon drain on a rack set over a plate or on a couple of paper towels and set aside. When ready to cook burgers, brush the grill grate with vegetable oil. Arrange burger on the grill grate, cover, and cook, turning once, until done to preference, about 4-5 minutes on each side for medium. After flipping the burgers, top each patty with a slice of cheese. While cheese is melting, toast the tops and bottoms of the buns, inside face down on the grill. When burgers are cooked to preferred doneness, the cheese is melted, and the buns are lightly toasted, pull everything off the grill and begin building your burgers. On the bottom half of the buns lay one green leaf lettuce leaf, then one tomato slice, one onion slice, a cheese covered patty, and one piece of bacon broken in half. Spread about 1 teaspoon of ketchup and 1 teaspoon of mustard on the bun top and place gently on the burger. Say a prayer of thanks and enjoy!