Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Red Onion (small dice)
2 lbs. ground sirloin 85% Fat Free
1 Egg Yolk
3 tbsp Steak Seasoning
1 tsp. Salt
1 tbsp. Pepper
12 Slices of Hickory Smoked Bacon
BBQ Sauce 1 cup
BBQ Sauce 2 tbsp.
Pickled Ginger
White Onion
1 cup Cornstarch
Pepper Jack Cheese (sliced)
Onion Roll Bun – lightly toasted



In frying pan cook bacon until desired texture (Best served slightly crunchy with nice coloration). In mixing bowl add diced red onions, 1 egg yolk, 2 lbs. hamburger, salt, pepper, and Montreal Steak Seasoning. Mix until well incorporated. Make 8 oz. balls with above mixture. Place 8 oz. balls on parchment paper with approximately 4-5 inches between burger balls. Press balls with large jar lid 3 1/2 x 3 1/2" round about 1" thickness (spray lid with cooking spray) make a 3 1/2 x 3 1/2 patty with each of the burger balls. Grill to desired temperture. Best served medium rare to medium. In mixing bowl place 1 cup corn starch. Slice white onion approximately 1/8" – 1/4" thickness. Toss onions in corn starch until well coated. Take approximately 1 medium sized onion and coat in cornstarch. Deep fry white onion coated in cornstarch at 350 degrees until golden brown. Set onions aside and drain on paper towell. When burger is just under desired temp, add pepper jack cheese and bacon until melted. Lightly toast the onion buns. Place burger on bottom half of bun. Top the burger with BBQ ginger sauce (approximately 1-2 oz.)and the deep fried onions (1-2 oz.). Place on plate open faced with top half of bun facing down with desired garnish.