Cobb Salad Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


12 slices bacon
3 Tablespoons Red wine vinegar
3 Teaspoons salt, 1 Teaspoon for dressing, 2 Teaspoons for patties 1 Teaspoon freshly ground pepper, ½ Teaspoon for dressing, ½ Teaspoon for patties
1 ½ Teaspoons Worcestershire sauce, ½ Teaspoon for dressing, 1 Teaspoon for patties
2 ¼ Teaspoons  Dijon Mustard, ¼ Tsp. for dressing, 2 Tsp. for patties
4 Cloves garlic, finely chopped, 1 clove for the dressing, 2 cloves for the patties and 1 clove for the buns
¾ Cup plus Colavita Extra Virgin Olive Oil, ½ Cup for dressing, and ¼ cup for the buns
2 pound ground chuck
2 Tablespoons Sutter Home California Zinfandel
(Vegetable oil, for brushing on the grill rack)
2 cups loosely packed baby romaine
2 hard-cooked eggs
1 large or 2 medium California avocados
½ cup crumbled Blue cheese
6 Ciabatta rolls, sliced
6 slices beefsteak tomatoes



Heat gas grill to medium. Cook bacon in a fire-proof skillet until crisp, turning frequently, about 10 minutes. (Time can vary depending on the thickness of the bacon.) Place crisp bacon on paper towels to drain. Set aside. Grill may be turned off until ready to cook patties. Make dressing: Add Red wine vinegar, 1 tsp. salt, (Set aside remaining 2 tsps. of salt for later use.), ½ tsp. pepper, (Set aside remaining ½ tsp. of pepper for later use.), ½ tsp. Worcestershire sauce, (Set aside remaining 1 tsp. of Worcestershire sauce for later use.), ¼ tsp. Grey Poupon® Dijon Mustard, (Set aside remaining 2 tsps. of Grey Poupon® Dijon Mustard for later use.), 1 clove chopped garlic, (Set aside remaining 3 cloves of garlic for later use.), and place in a medium bowl. Slowly whisk in ½ Cup Colavita Extra Virgin Olive Oil, (Set aside remaining ¼ cup of Colavita Extra Virgin Olive Oil for later use.) until well blended. Set aside to allow the flavors to blend while making the patties. In a small bowl, add ¼ cup of Colavita Extra Virgin Olive Oil and 1 clove chopped garlic (Set aside remaining 2 cloves of garlic for later use.). Stir to blend. Set aside to allow garlic to infuse the oil. In a large bowl, add ground chuck, Sutter Home California Zinfandel, 2 tsps. of reserved salt, ½ tsp. of reserved pepper, 1 tsp. of reserved Worcestershire sauce, 2 tsps. of reserved Grey Poupon® Dijon Mustard, 2 cloves chopped garlic. Gently combine ingredients and form into 6 patties. Preheat gas grill to medium-high. Rub grill rack with Vegetable oil to prevent sticking. When the grill is ready, place the patties on the rack, cook until done to preference, 5 to 7 minutes on each side for medium. While patties are cooking, in a large bowl add baby romaine. Peel hard-cooked eggs and chop coarsely. Peel California avocado and remove pit. Chop avocado into ½ inch pieces. Add eggs and avocado to bowl with baby romaine. Add about ¼ cup of dressing, remembering to whisk again before measuring. Toss to coat. Keep remaining dressing for later use. During the last 2 minutes of cooking the patties, divide the crumbled Blue cheese among the burgers and allow to melt slightly. Remove patties when done and keep warm. Lower temperature of grill to medium-low. Brush sliced Ciabatta rolls with reserved garlic oil and toast on grill. (Or if there are separate temperatures on the grill, the buns can be toasted on one side at medium-low while the other side is cooking the patties.) To assemble, place patty on bottom bun, then 2 slices of bacon, 1 slice of tomato and a scoop of the romaine mixture and top of bun.