BBQ’d Bacon Two-Cheeseburgers

Pairs well with:


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


2 pounds ground chuck
1/2 pound ground hickory smoked bacon
1 teaspoon cumin
1 1/2 teaspoons freshly cracked black pepper
6 tablespoons prepared macaroni and cheese

Vegetable oil, for brushing the grill rack and rolls
6 Kaiser rolls – split in half horizontally
6 slices tomato
6 tablespoons honey-chipotle bbq sauce
6 tablespoons blue cheese dressing
6 slices onion



Prepare a medium-hot fire in a charcoal grill with a cover.

To make the patties, in a large bowl, combine ground chuck, bacon, cumin and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 12 equal portions and shape into patties. Place 1 tablespoon mac-and-cheese on 6 patties, top with remaining patties and pinch edges to seal.

When grill is ready, brush the rack with oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (6-7 minutes on each side for medium) or until internal temperature reaches at least 160 degrees F. Remove from grill.

Meanwhile, brush cut side of each roll with oil and place oiled side down, on outer edges of rack to toast lightly. Grill tomato slices 1-2 minutes per side to enhance sweetness.

In a small bowl, combine bbq sauce and dressing; stir well. Set aside.

To assemble the burgers, top each roll bottom with a patty, a tomato slice and an onion slice. Drizzle each with 2 tablespoons sauce and top with roll top. Serve.

Makes 6 burgers.