Bacon Port Melt

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


INGREDIENTS – 12 strips bacon – regular cut
 2 Tbsp. Extra Virgin Olive Oil
1 large Vidalia or sweet Onion – cut in half and sliced thin
2 Tbsp. butter
1 Tbsp. sugar
2 cups Premium Port wine
1 ½ lb. ground beef 80% lean
6 oz. ground pork
Pam spray – for grill racks
soy sauce
6 slices swiss cheese
butter to spread on bread
12 slices Beefsteak Marbled Rye bread 



Pre-heat a grill to 325 – 350 degrees Bacon – Use a medium sized skillet on the grill to fry the bacon. As you work in batches, make sure it is crisp.(drain off excess grease as required) Place bacon on paper towels to dry. When finished, drain skillet of all grease and wipe with paper towels. Port Onions – Reduce grill heat to about 300 degrees and place skillet back on the grill. Add the olive oil, onions, and 2 Tbsp. of the butter; cook for 10 minutes making sure the heat remains on medium until the onions caramelize. Add the sugar and Port, and stir slowly. Cook for another 10 minutes allowing the Port to reduce to a thick sauce. Remove skillet and cover with lid or foil. Burgers – Use a scale to weigh the ground beef and ground pork. Separate the beef into six 4 oz. piles (do not form into balls or press) Separate the ground pork into six 1 oz. piles. (do not form into balls or press) Make each burger separately one at a time by shredding each pile of ground beef into a bowl and then shredding each pile of ground pork on top of the ground beef. Then mix the beef and pork together with hands to form a patty in elliptical shape and about ½ inch thick. Use a minimum amount of pressing to form each patty; just enough to make them stay together. Spray the grill racks with Pam spray and then increase grill temperature to 375 – 400 degrees. Place the burgers on the grill and season with salt & pepper and generous dashes of soy sauce. Cook ( with grill lid closed) about 5 – 8 minutes on the first side until juices run out of top. Only flip once and DO NOT press down with a spatula. Cook for about 3 – 5 minutes on the second side. The burgers should now be done medium-well through the the middle. Place a slice of swiss cheese on each burger and cook another minute or so, to melt the cheese. Remove burgers from grill and keep warm. Reduce grill temperature to 300 – 325 degrees. Butter the bread very lightly on one side and place the bread on the grill ( buttered face down ) to toast slightly; about a minute. For each burger: Place a heaping spoonful of the port onions on bottom piece of bread, lay 2 pieces of bacon on top of the onions, set the burger (cheese side up) on top of the bacon, and top with the other piece of bread. You can use a spatula to press down on the sandwiches slightly, and then flip over once. Remove from grill and serve immediately.