Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 package prepared cabbage slaw mix
1/2 jar "Marzetti's" cole slaw dressing
1/2 avocado, peel and seed removed
1 teaspoon light brown sugar
2 pounds ground chuck (meat should contain at least 24% fat)
3/4 cup sweet red pepper, chopped
3/4 cup sweet onion, chopped
8 ounces extra-sharp cheddar cheese, shredded
4 cloves garlic, minced
3 tablespoons Colavita extra virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper olive oil for moistening hands FOR BACON:
1 1/2 cup light brown sugar
1 teaspoon cayenne pepper
12 slices thick-cut bacon
Colavita olive oil for brushing grill
6 onion rolls
1 jar "Honeycup" mustard
6 ounces extra-sharp cheddar cheese, sliced



TO PREPARE COLESLAW, place slaw mix in bowl. Place cole slaw dressing, avocado and brown sugar in blender. Pulse until blended. Pour mixture over slaw and fold to combine. Cover and refrigerate. TO PREPARE PATTIES, combine ground chuck, red peppers, onions, cheese, garlic, olive oil, salt and pepper, being careful not to overhandle meat to avoid compacting. Divide meat into 6 equal portions. Moisten hands with olive oil and form 6 patties. Patties should be large enough to fit onion rolls and at least 1" thick. Place patties on plate. Cover and refrigerate. TO PREPARE BACON, place brown sugar and cayenne pepper on flat plate. Mix well to combine. Cut each bacon slice in half. (Each slice should be about 5"-6" in length). Dredge each bacon slice in sugar mixture to lightly and evenly coat. Place bacon slices on vegetable rack and place directly on medium grill. Grill bacon until crisp (8-10 minutes), adjusting temperature downward if necessary. When crisp, remove to plate and set aside. TO GRILL PATTIES, remove patties from refrigerator. Brush oil on grill. Place patties directly on hot grill. Cover and grill for 5 minutes. Gently turn patties and continue grilling an additional 6-8 minutes or until internal temperature reads 160 degrees for medium. During final 2 minutes of grilling, slice onion rolls and place, cut side down, on grill to toast. Watch carefully to avoid burning. Remove patties and rolls from grill. TO BUILD BURGERS, place generous amount of honey mustard on each cut side of each onion roll. Slice each patty in half, creating 2 patties. Place bottom half of each patty on cut side of bottom half of onion roll. Place 3-4 slices of bacon atop bottom pattie. Place 1 ounce of cheese atop bacon. Place top half of patty atop cheese. Using slotted spoon, place enough cole slaw atop each patty to cover patty. Place top half of onion roll, cut side down on top. Serve and enjoy. Makes 6 butgers Marilyn Wagner, Buffalo Grove, IL