Fresh Herb Bacon Burgers with Tomato Avocado Salsa

Pairs well with:

White Zinfandel

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


Tomato Avocado Salsa:
1 pound tomatoes, seeded, cut into 1/2 inch pieces
2 ripe Hass Avocados, peeled, seeded and cut into 1/2 inch pieces
1/2 small red onion, coarsely chopped
6 large basil leaves, torn
1 tablespoon chopped seeded Jalapeno Chile
3 tablespoons Colavita extra-virgin olive oil
2 tablespoon sherry vinegar
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Spiced up Aioli:
1 cup mayonnaise
2 teaspoon Dijon mustard
1/2 teaspoon curry powder
1/2 teaspoon Cajun spice mix
2 teaspoon fresh lemon juice
2 small garlic clove, minced
1 teaspoon Chipotle Tabasco Sauce

2 pounds ground chuck
1 6 oz. container Treasure Cave Shredded Parmesan cheese
3/4 cup fresh parsley, finely chopped fine
1/2 cup chives, finely chopped
3 tablespoons fresh sage, finely chopped
3 tablespoons fresh oregano, finely chopped
3 tablespoon Lee Parrins Thick classic Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon fresh ground pepper

12 slices pre cooked bacon

Vegetable oil for grill
6 soft, good quality sesame seed buns split
2 cups mixed spring greens


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make Tomato Avocado Salsa: in a medium bowl toss the tomatoes, avocados, onion, basil, Jalapeno chilies, olive oil, vinegar, salt and pepper. Let stand at least 15 minutes.

To make Spiced up Aioli: in a small bowl whisk the mayonnaise, mustard, curry, Cajun spice mix, lemon juice, garlic and Tabasco sauce.

To make patties: in a large bowl add the chuck, Parmesan cheese, parsley, chives, sage, oregano, Worcestershire Sauce, salt and pepper. Wet hands and combine well, handling the meat as little as possible. Form into 6 patties.

Arrange the 6 bacon slices in single layer in a large fire-proof skillet. Heat on the preheated grill; fry bacon for 4-5 minutes, turning once, until golden and crispy. Remove to paper towel and repeat with remaining bacon.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side for medium or until the desired doneness is reached. During the last 2 minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast until golden.

To assemble the burgers, spread spiced aioli evenly over the cut side of each bun bottom. Divide mixed spring greens on top of aioli followed by 2 slices of bacon for each bun bottom crisscross on top of greens. Top with patties. Spoon salsa in equal portions over patties. Add the roll tops and serve. Makes 6