East Coast Chillaxing 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 lbs of ground sirloin
1/2 cup Maraschino Cherries, chopped
4 Tablespoons Worcestershire sauce
Dash Sea Salt
Dash Ground Pepper
6 Ciabatta Bread rolls
1/2 stick of butter
12 slices of crisp thick bacon
6 slices of Provolone cheese (cut thick)

1 cup baby spinach leaves
1 tablespoons balsamic vinegar

5 Tablespoons Olive oil


Mix ground sirloin, cherries, Worcestershire sauce, salt and pepper together well. Divide and shape into 6 patties.

Mix baby spinach leaves with 1 tablespoon of balsamic vinegar and 1/2 tablespoon of olive oil. Put aside.

When grill is ready, brush with the rack with olive oil so burgers won’t stick. Cook patties on medium high grill for about 4 minutes per side or until 160 degrees on the inside. Right before you are ready to take off the grill, put on provolone cheese on the grill and then top with two bacon strips per burger.

Cut Ciabatta bread rolls in 1/2 and brush on butter to each side, then put on grill to toast lightly.

Take the bottom of the Ciabatta bread and sprinkle the baby spinach leaves, then place the burger, with cheese and bacon on top, then place the top of the Ciabatta bread on.

Then look out, people will be diving to grab one of these tremendous burgers!