“Boston-Baked” Saucy Big Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

My inspiration for this recipe comes from a family-favorite that my mother has prepared for years!Her Boston-baked beans are a frequent request of family members and friends! I believed the sweet and tangy sauce that the beans slowly baked in would be a great sauce for one of my favorite entrees, a big burger! This recipe mimics that very taste that my family has loved all these years!


For the patties:

2 lbs. ground chuck (preferably hormone-free)

2 Tablespoons thick Worcestershire sauce 1 Tablespoon onion powder

1 1/2 teaspoons of kosher salt

1 1/2 teaspoon freshly grated black pepper

1 clove garlic, minced

1 teaspoon paprika

1 teaspoon chili powder

For the Boston-Baked Sauce and topping:

2 Green Bell Peppers, seeded and trimmed and sliced into 1/4 inch slices

8- 1/4 inch slices of vidalia onion (around 2 medium onions)

2 Tablespoons olive oil

1/4 teaspoon salt

9 pieces of thick-sliced bacon, cut in half

1 cup ketchup

3 tablespoons molasses

1/4 cup white sugar

1/4 cup brown sugar

2 tablespoons thick Worcestershire sauce

1 teaspoon reduced-sodium soy sauce

1 teaspoon freshly ground pepper

1 tablespoon prepared mustard

1 tablespoon apple cider vinegar

2 tablespoons Sweet Red Sutter Home Wine

1 teaspoon reserved bacon drippings

6 Romaine lettuce leaves, washed and dried

6 good-quality Hawaiian Burger Buns

2 tablespoons melted butter, for brushing cut sides of buns

1 tablespoon prepared mustard

2 tablespoons good-quality mayonnaise


Prepared a medium-hot fire in a charcoal grill or preheat a gas grill to medium to medium-high.

For the patties:

Combine the ground chuck, Worcestershire sauce, onion powder, salt, pepper, garlic, paprika, and chili powder in a large bowl; being careful to handle the meat mixture as little as possible. Softly shape into six patties, making slight indention in the middle and cover loosely with plastic wrap and set aside.

Brush onion slices and pepper slices with olive oil and sprinkle lightly with salt. Place peppers and onion on grill. Turn over after 1-2 minutes. Remove the onions and peppers after 2-3 minutes on the second side. Set aside two slices of each and place in foil and set aside. Place the remaining 6 slices in foil and set aside.

Place bacon in two large, heavy, and fire-proof skillets. Cook until crisp, turning when needed. Drain on paper towels. Reserve one teaspoon of bacon drippings for sauce.

To prepare for the sauce:

Whisk together ketchup, molasses, sugars, Worcestershire sauce, soy sauce, pepper, mustard, vinegar, and wine until thoroughly combined and set aside.

Finely chop the reserved two slices of grilled onion and two slices of green pepper. Place reserved one teaspoon bacon drippings in fire-proof saucepan and saute 1-2 minutes. Add the ketchup mixture to the saucepan. Cook, stirring occasionally, for 3-5 minutes until bubbly and slightly thickened. Cover pan with foil and keep warm.

Melt butter in a fire-proof pan and brush cut sides of buns with it and set them aside.

Combine the mustard and mayonnaise and set aside.

Brush the grill rack with oil. Place patties on the rack, cover and cook, turning once until done to preference; 5-7 minutes on each side for medium. Place 2-3 tablespoons of sauce on top of burgers during the last two minutes of grilling. Add buns cut-side down to the outer edges of the grill during the last couple of minutes of grilling.; toasting them lightly.

To assemble burgers:

Spread 1/2 tablespoon mustard-mayonnaise mixture on bottom of toasted bun, add lettuce leaf, add burger patty with sauce side up, then add reserved grilled onion slice and pepper slice, followed by 3 of the pieces of bacon (3 half-slices bacon). Add the bun tops and serve immediately.