California Dream Burger

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.


1 stick salted butter
1 teaspoon finely minced fresh garlic
1 jalapeno pepper, deseeded and finely minced
1 medium sweet red onion, finely minced and divided – using 2 tablespoons for the butter sauce and 2 tablespoons for the vegetable/bacon topping
6 slices peppered bacon
½ cup sweet yellow bell pepper, finely diced
3/4 cup tomato finely diced
2 tablespoons finely minced sweet red onion
2 tablespoons fresh finely chopped cilantro
6 romaine lettuce leaves
6 tablespoons creamy ranch dressing
4 teaspoons mustard
2 pounds ground chuck
2 teaspoons salt
½ teaspoon pepper Vegetable oil, for brushing on the grill rack
 6 (4 ½-inch) soft Kaiser rolls
8 oz. package Three Cheese Crumbles (Monterey Jack, Colby, and Cheddar Cheese)



To make the butter sauce, melt the butter in a small skillet on the grill, adding the garlic, jalapeno pepper, and 2 tablespoons of diced onion. Gently saute for 2-3 minutes. Remove from heat and divide into two small bowls with one bowl containing the butter, garlic, jalapeno pepper, and onion mixture for the patties, and one bowl containing mainly the butter mixture for the rolls. To make the vegetable/bacon toppings, in the same skillet, add peppered bacon and cook thoroughly. Drain, crumble and set aside. Finely dice the sweet yellow bell pepper, tomato, 2 tablespoons of onion, and cilantro, placing in a medium bowl and mixing together. Set aside. Thoroughly wash the lettuce leaves, drain well, and set aside. To make the California Ranch Dressing, combine the creamy ranch dressing and mustard in a small bowl, thoroughly mixing. Set aside. To make the patties, combine the chuck, the butter mixture with the garlic, jalapeno pepper, and onion, and salt and pepper in a large bowl, fluffing with a fork. Divide the mixture into 6 equal portions and form into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Remove from grill, stack, and cover to keep warm. Cut the rolls into thirds and brush the cut side with the reserved butter mixture. Place the top and bottom cuts of the rolls on the grill and slightly brown. Remove to a platter. Place the middle slice of the roll on the grill, brown, and remove to a platter. On the browned side of the middle slice, generously add the vegetable mixture, sprinkling the crumbled bacon and cheese crumbles on top. Return to the grill to brown the bottom half, closing the grill cover to help melt the cheese. To assemble the burgers, spread the California Ranch Dressing on the bottom and top sides of the rolls. On each roll bottom, place a leaf of lettuce, a patty, and the middle slice of roll with the vegetable topping. Add the roll tops and serve. Makes 6 burgers