All American Comfort

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2.25 lbs ground chuck
0.75 lbs ground pork
3 large eggs
1 cup Italian style breadcrumbs
1 tbsp worchestershire sauce
1 tbsp grey poupon mustard
1 tbsp onion flakes
2 tsp garlic salt
1/4 cup grated parmesan reggiano cheese
1 tsp black pepper
3/4 cup tomato ketchup
1 vegetable grill pan
1 lb hickory smoked bacon
2 large Vidalia onions (Sliced)
6 Ciabbata rolls



Light the grill and set all burners to high heat. In a large mixing bowl combine ground chuck, pork, eggs, breadcrumbs, worchestershire sauce, mustard, onion flakes, garlic salt, parmesan cheese, black pepper, and 1/4 cup of the ketchup. Mix until all ingredients are well incoporated. Divide into six equal portions and form into patties. Place patties onto the center of the grill and brush with some of the remaining ketchup. Reduce heat to medium and turn off center buner. Close lid and cook for five minutes. Open lid and flip patties over. Brush patties with the remaining ketchup. Close lid and cook for 5 minutes. Open lid and remove patties from the grill. Set aside to rest. Place the vegetable grill pan onto the grill and turn all burners to high heat. Close lid and allow pan to come up to temperature, around 5 minutes. Open lid and place bacon slices onto the grill pan. Cook uncovered for 1-2 minutes per side, being careful not to overcook. Remove bacon and set aside. Add the onion slices to the grill pan and cook uncovered until they are carmelized, around 20 minutes. Stir onions to avoid burning. Remove from grill and set aside. Slice six ciabbata rolls in half. Top each roll bottom with one patty. Place two slices of bacon on top of each patty and spoon 1/6 of the carmelized onions onto each. Place roll top onto the burger and enjoy.