Bacon Cheeseburgers with Cappicola and Provolone

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

We like sammies made with cappicola and provolone, thought a nice touch would be to top a burger with these.


Burger part:

1 1/2 pounds ground sirloin

3 slices bacon

1/4 cup beef broth

1 1/2 teaspoons Montreal steak seasoning


6 Provolone cheese slices, each about 1 ounce


6 onion kaiser rolls

Horseradish mayo:

1 cup mayonnaise

1 tablespoons horseradish

1 teaspoon hot sauce


12 tablespoons Horseradish Mayonnaise, 2 per burger

6 tablespoons Roasted Red Bell Pepper Strips and Caramelized Onions( Mezzetta makes these)

6 ounces thinly sliced hot cappicola

6 slices raw onion

6 slices tomato

12 loose red lettuce leaves


Dice the bacon and put in a large bowl.

Add the rest of the burger ingredients, being carefull not to overcompact the meat.

Form into 6 patties.

Slice the rolls length wise.

Make the horseradish mayo by combining all mayo ingredients, cover and chill.

Pre heat grill to med high.

Grill burgers to your liking, we like about 5 minutes a side.

The last 5 minutes of cooking, toast the cut sides of the rolls, and place a slice of cheese on each burger.

Close grill to melt cheese.

Slather desired amount of horseradish mayonnaise on the top bun

Put burger on bottom bun.

Top burger with 1 tablespoon red pepper strips, 2 ounces cappicola, 1 slice of tomato, onion, and 2 lettuce leaves