Chuck Wagon Burger

Pairs well with:

Cabernet Sauvignon

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


The Patties:
3 lbs. Ground Chuck
3 cloves Garlic – minced
1½ tsp Tabasco Sauce
1½ tsp Season Salt
1 tsp Black pepper
3 Tbsp Cilantro chopped
3 Tbsp Canned Diced Chiles
12 strips of Bacon
6-9 Tbsp Fat Free Ranch Dressing
2 Tomato sliced
3 Cups Shredded Romaine Lettuce
6 Onion Rolls split
Vegetable Oil, for brushing the grill
Heavy Duty Tin Foil for cooking the bacon on the grill



Preheat gas grill to medium-high. To make the Patties, Combine the Beef, Garlic, Tabasco sauce, Season Salt, Black Pepper, cilantro and chiles. Once mixed even cover and set aside for 15-20 minutes. While waiting for the meat, Slice the tomatoes. Divide the meat mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover and grill until brown on the bottoms, about 5-6 minutes. While the patties are cooking start preparing to cook the bacon. First take a medium size of heavy-duty tin foil. Fold all four sides up (like a baking sheet). Place 6 pieces of bacon on the foil and place on the grill. Turn the patties over and continue grilling until the reach 160 degrees, about 8-10 minutes. Once the first 6 piece of bacon are down, cook the remaining 6. Time depends on how you like you bacon done, and you may have to drain the grease half way though cooking. During the last few minutes of cooking, brush the tops and bottoms of the rolls with oil, with cut side down, on the out edge of the rack grill until lightly toasted. To assemble the burger, place 1 to 1½ tbsp of the fat free ranch dressing on the cut side of the bottom portions of the roll. Place patties on top of dressing, then the 2 strips of bacon, 2 slices tomato and ½ cup shredded Romaine lettuce. Add the roll tops and serve. Makes 6 burgers