Cheesy Midwestern Burger

Pairs well with:

White Zinfandel

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


3 pounds of ground chuck
5-7 slices of cooked bacon
1 cup grated cheddar cheese
1 teaspoon of garlic salt
1-3 fresh grown tomatoes
fresh basil
toasted or grilled hamburger buns
Sutter Home White Zinfandel



Cook the bacon in a frying pan and then let cool. Once bacon has cooled, crumble up 5-7 strips in a large mixing bowl. Add the three pounds of ground chuck to the mixing bowl. Add the cup of shredded cheddar cheese and the garlic salt. With your hands (which is the fun part), mix all the ingredients throughly. Take the hamburger mixture and make it into palm size patties. Arrange patties onto a plate that will fit in the freezer. Allow the patties to sit in the freezer for no longer than 5-10 minutes. This allows all the ingredients to stick together better when grilling. After 5-10 minutes, place burgers on the grill (or on a broiling pan if winter time) at a medium-low temperature. Make sure to cook throughly. To finish off The Ultimate Bacon Cheese Burger, toast or grill the hamburger buns until golden brown. Stack high the burger, followed by a slice of fresh tomato, then a piece of lettice, and top it all off with a nice helping of fresh basil mayo! Finish the whole meal with an ice cold glass of White Zinfandel. Let the cook-out begin!