California Club Burger

Pairs well with:


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


3 lbs ground chuck or sirloin
2 cups coarsely shredded sharp white cheddar cheese
18 slices center cut bacon fried crisp
2 ripe avacodos
fresh lettuce
vine ripe tomato slices
kaiser hamburger buns
Kosher Salt
Coarse Black Pepper
Olive oil Spray for Grill Rack
Mayo Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1/4 teaspoon cayenne pepper



Fire up grill to a medium high heat. Spray grill rack with nonstick spray. Shape the ground chuck into six burgers of equal size and thickness about 3/4 inch thick, season with the salt and pepper. Make indentation in middle of burger to eliminate bubble burger effect. Place on small baking sheet. Cover and chill at least 2 hours. In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Remove the bacon and set aside on paper towels to drain. Grill the burgers over Direct Medium heat until the internal temperature reaches 160 for medium, approximately 10 to 12 minutes, turning once halfway through grilling time. Place about 1/2 cup of shredded cheese atop each burger, pressing down gently to adhere and let melt. Remove from grill. Lightly spread butter on buns. During the last couple of minutes, toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Place burger on bun, top with generous slices of avacodo, tomato and three slices of bacon. For spicy mayo sauce: Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper. Serve with burgers.