Cheesy Bacon Burst Burgers with Avocado Chipotle Relish

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Cilantro Spread

1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons cream cheese softened
¼ cup chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon garlic powder

Avocado Chipotle Relish

2 Large tomatoes diced small
2 Avocados diced small
2 Chipotle chili peppers in adobo sauce (from can) minced
1 tablespoon chipotle sauce reserved from can
2 large cloves garlic minced
1 teaspoon sea salt
1 teaspoon Mexican oregano
1 teaspoon cumin
2 tablespoons olive oil
splash Sutter Home Pinot Grigio
dash of pepper


3 ½ Lbs. ground chuck
6 slices thick cut hickory smoked bacon
1 cup shredded roasted red pepper monetary jack cheese Crystal Farms or other variety
1 cup Kraft classic melts shredded cheese
1 tablespoon olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon sea salt
2 teaspoons pepper
1 tablespoon Chipotle Tabasco sauce
Can cooking spray for buns and burgers
6 Fresh deli style hamburger buns


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Cilantro Spread, combine all ingredients in a food processor until well blended and smooth. Scrape into a small bowl and cover. Refrigerate until ready to use.

To make the Avocado Chipotle relish, combine first 9 ingredients in a medium bowl until well blended. Add splash of Pinot Grigio and dash of pepper, toss to coat. Cover and refrigerate.

To make the patties, first heat a heavy fire-proof non stick skillet on grill. Cook bacon until crisp, about 7-8 minutes. Place bacon on paper towels to remove access grease. Once cooled chop the bacon into small pieces. Place the two kinds of shredded cheese in a bowl and add copped bacon. Add olive oil and mix until blended. Combine the beef, onion powder, garlic powder, sea salt, pepper and Chipotle Tabasco sauce in a large bowl. Form the meat into 12 equal patties. Take two tablespoons full of the cheese bacon mixture and form into a small round patty, place in the center of one of the beef patties. Place another beef patty on top of patty with cheese mixture. Pinch edges together tightly. Continue this process with the remaining patties. Sprinkle each patty with salt and pepper and spray with cooking spray on both sides.

Place the patties on the grill rack and cover. Cook for 5 minutes and then flip burgers, poke hole in each burger after flipping with a fork to release steam. Cook burgers for another 5 minutes. While burgers are cooking slice buns and spray with cooking spray. Place buns face down on top rack of grill or outer edges of grill for last 1-2 minutes of grilling. Remove buns and place burgers on them.

To assemble burgers, remove Cilantro spread and Avocado Chipotle Relish from refrigerator. Place a couple spoonfuls of the relish on top of each burger. Spread the Cilantro Spread on each of the top burger buns and place on the burger. Serve and enjoy!