Glazed and Surprised Bacon Cheeseburger

Pairs well with:


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


6 Tablespoons dark brown sugar
3 teaspoon paprika
1 teaspoon fresh minced garlic
1 teaspoon ground cumin
1/2 teaspoon Chipotle seasoning
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 pounds ground chuck
1 cup freshly grated sharp cheddar cheese
1 package of already cooked hickory bacon heated for 30 seconds and chopped
6 rolls, slightly toasted on the grill
vegetable oil to oil the grill rack and buns
Thinly sliced Vidalia onions are a nice match if desired.



Prepare a medium fire in a charcoal grill with a cover or preheat a gas grill to medium. Combine the dk. brown sugar,paprika,garlic,cumin, Chipotle seasoning, salt, and pepper in a small bowl and set aside. Divide the meat into 12 equal patties. Toss the cheese and bacon together and place on 6 of the patties. Place the remaining patties over the cheese and bacon and pinch the edges to seal. Generously coat each side of the burgers with the spice mixture, patting it in a bit. When the grill is ready, brush the grill rack with vegetable oil. Brush the rolls with the oil as well. Place the burgers on the grill and cook to desired doneness, about 5 minutes each side for medium is best. During the last 5 minutes of cooking, place the rolls (cut side down) on the outer edges of the rack to toast lightly. To assemble burgers, remove the buns from the grill and place on the plates. Top each bun bottom with a burger. Add onion if desired. Enjoy!