East Coast Bacon-Onion-Cheddar Burger

Pairs well with:

White Zinfandel

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


2 pounds ground chuck
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons Steak Seasoning
1 package onion soup mix
1/2 cup  chilli sauce
1 large sweet onion,sliced in rings
1 tablespoon margarine
1 teaspoon dry mustard
1 teaspoon honey
vegetable oil for brushing grill rack
6 slices sharp cheddar cheese
6 onion buns,split
6 lettuce leaves
6 thin red onion slices
12 slices cooked bacon
6 tomato slices
6 tablespoons mayonnaise



Preheat grill to a medium-high heat. To make the patties, crumble the ground chuck in a large bowl. Add the salt, pepper, steak seasoning, soup mix, and chilli sauce. Mix well, handing the meat as little as possible. Divide the mixture into 6 equal portions. Form the patties to fit the buns. When grill is ready, brush the grill rack with oil. Place the patties on grill, cover and cook. Cook 5-7 minutes on each side, turning once. In a medium skillet, melt the margarine. Add the onions and saute about 10 minutes until soft. Stir in the dry mustard and honey the last minute. Set aside to top patties later. When internal temperature of patties, reaches 160 degrees, add slice of cheese to each. Cover and let cheese melt. Remove to a platter. Toast the buns, open side down for 30 seconds on the outside of grill rack. To assemble the burgers, place bottom of bun on serving plate. Add lettuce, red onion slice, patty, 2 slices of bacon broken in halves, tomato slice and top with equal amounts of the sauted onions. Spread mayonnaise on top of bun and place on burger. Ready to serve. Makes 6 burgers.