Burger faux Mole’

Pairs well with:

White Zinfandel

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

he Wisconsin State Fair has seen the introduction of many foods covered with chocolate in the last few years. After sampling chocolate covered bacon on a stick and chocolate coated cranberries I decided to do a chocolate beef burger. Melting chocolate on the beef patty just did not work that well. I tried using the chocolate syrup but that had something missing. I looked up some of mole’ recipes and started adding spices one at a time to the chocolate syrup and tasting and liked the combination presented in this recipe.


3 fl oz dark chocolate syrup (or if you prefer regular chocolate syrup)
1.5 tsp ground cumin
1.5 tsp ground cinnamon
1.5 tsp garlic powder
1.5 tsp mustard powder
1.5 tsp ground ginger
1.5 tsp ground paprika
3/4 cup minced sweet onion
12 slices smoked bacon (precooked crisp bacon may be used)
1.5 pounds low fat ground beef
6 hamburger buns


Two to one hour before grilling add the cumin,cinnamon, garlic powder, mustard powder, ginger, and paprika to the chocolate syrup and mix well. Add the minced onion and mix. Refrigerate until ready to form beef patties. While gas grill is heating or charcoal is starting form the ground beef into six patties about the size of the buns.
When grill is ready to cook cut the bacon slices in half and grill until crisp turning as needed to get uniform cooked pieces. Drain bacon on paper towel. Grill patties 4 minutes per side or what time your grill takes to cook the patties at the thickness you formed them. While patties are cooking spread the syrup component on the buns, one side or both sides, your choice. When patties are cooked place them on the buns, top each patty with 4 half slices of cooked crisp bacon, put top of bun on and serve them.