Cheesy Bacon-Chile Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Chile-Cheese Spread
2 cups shredded sharp cheddar cheese
1/2 cup olive pimiento cheese spread
2 ounces chopped green chilies – drained, reserve 1 teaspoon of liquid
1/2 cup mayonnaise
Chile Mayonnaise
6 tablespoons mayonnaise
1 teaspoon reserved chile liquid
2 pounds ground chuck
2 ounces chopped green chilies – drained
1/4 cup bread crumbs
1 egg
1 tablespoon worcestershire sauce
1 1/2 teaspoon freshly cracked black pepper
Vegetable oil, for brushing the grill rack
9 slices bacon
6 kaiser rolls – sliced in half horizontally



Prepare a medium-hot fire in a charcoal grill with a cover. To make the chile-cheese spread, in a small bowl, combine shredded cheddar cheese, cheese spread, chilies and mayonnaise; mix thoroughly. Set aside. To make chile mayonnaise, in a small bowl, combine mayonnaise and reserved chile liquid; mix thoroughly. Set aside. To make the patties, in a large bowl, combine ground chuck, chilies, bread crumbs, egg, worcestershire sauce and black pepper. Handling the meat as little as possible to avoid compacting it, mix well. Shape mixture into six equal patties approximately one-inch thick. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium) or until internal temperature reaches at least 160 degrees F. During last 4-5 minutes of grilling, place bacon slices on grill, cooking until crispy. During last 2-3 minutes of grilling, place rolls, cut side down, on outer edges of rack to toast lightly. To assemble the burgers, spread 1 tablespoon of chile mayonnaise on each roll bottom, top with a patty, 1 tablespoon cheese spread, 3 slices bacon and roll top. Serve. Makes 6 burgers.