Great American Bacon Cheeseburger

Pairs well with:


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


6 (4 inch round) onion hamburger buns, split
12 Tbsp. of butter, at room temp.
1 pound of ground sirloin
1 pound of ground chuck
2 1/2 tsp. of seasoned salt
1/2 tsp. of ground black pepper
24 bacon slices, cooked crisp
vegetable oil, for brushing the grill rack
18 individually, pre-wrapped, American cheese slices
6 red onions slices, 1/8" thick and separated into rings
24 dill pickle slices
6 Tbsp. of Grey Poupon Mustard
6 tomato slices, 1/4" thick
6 iceberg lettuce leaves, folded to fit buns



Spread each hamburger bun with 1 tablespoon of butter. Cover and set aside util ready to grill. In a large mixing bowl, lightly combine ground sirloin, ground chuck, seasoned salt, and pepper. Do not overwork meat. Divide into 6 equal portions. Form each portion into a patty about the size of one bun. Cover and set aside until ready to grill. Preheat gas grill to medium heat. In a fire-proof skillet, cook bacon until very crisp. Remove from heat and drain on a paper towel. Brush grill rack with vegetable oil. Place buns, butter side down, on prepared rack. Frill until golden brown, about 5 minutes. Remove from grill and keep warm until ready to assemble burgers. Place patties on prepared rack. Cover and cook, turning once, until completely done, about 5 minutes on each side. During last few minutes of grilling, place one cheese slice on each burger. Cover and continue to cook until cheese melts. Remove burgers from grill. To assemble burgers, place one cheese slice on bottom portion of bun. Top with a cheeseburger. Add 4 slices of bacon and top with another cheese slice. Then add 2 large onion rings, 4 pickle slices, one tablespoon of Grey Poupon Mustard, one tomato slice, one lettuce leaf, and top portion of bun. Repeat process with remaining burgers and serve.