Brown Sugared Bacon Burgers with Lemon Caper Aioli

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Brown Sugared Bacon:
6 slices center-cut bacon, cut in half
½ cup golden brown sugar
Garlic Herb Butter:
8 tablespoons unsalted butter, room temperature
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped flat-leaf parsley
1 teaspoon minced garlic
Lemon Caper Aioli:
1 cup mayonnaise
1 tablespoon extra virgin olive oil
Juice of half of a lemon
1 tablespoon minced garlic
2 tablespoons tiny nonpareil French capers, rinsed to remove excess salt
2 pounds freshly ground chuck
2 teaspoons salt
1/2 teaspoon ground black pepper
Vegetable oil, for brushing on the grill rack
6 slices extra-sharp cheddar
6 ciabbatta rolls, cut in half
12 avocado slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the brown sugared bacon, arrange bacon pieces in a single layer in the middle of a large piece of heavy-duty aluminum foil. Spread the brown sugar evenly over the bacon. Fold the sides of the foil over the bacon to make a packet, folding the edges of the foil together to fully enclose the bacon. Place the bacon packet on the grill and allow it to cook until bacon is fully cooked and crispy, about 20 minutes. Remove bacon packet from the grill and set aside. To make the garlic herb butter, combine the butter, rosemary, parsley, and garlic in a small bowl until well blended. Set aside. To make the lemon caper aioli, whisk together in a small bowl the mayonnaise, olive oil, lemon juice, and garlic. Stir in the capers and set aside. To make the patties, combine the beef, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, about 3 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. Top each patty with a slice of cheese, close grill lid and grill until cheese melts. During the final minutes of grilling the patties, spread the cut sides of the rolls with the garlic herb butter. Place the rolls, cut side down, on the outer edge of the grill rack to toast lightly, about 2 minutes. To assemble the burgers, arrange rolls, cut sides up, on plates. On each roll top, spread a generous amount of lemon caper aioli. On each roll bottom, place a patty with cheese side up, 2 half-slices of bacon, and 2 slices of avocado. Add the roll tops and serve. Makes 6 burgers