hickory smoked bacon burger

Pairs well with:


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


1/2 lb hickory smoked bacon
1 small onion chopped
2 garlic cloves, pressed
3/4 C. ketucup
3/4 C. Brown sugar
2 TBSP apple cider vinegar
1 TBSP liquid smoke
2 tsp. hot sauce
2lb hamburger



fry hickory smoked bacon in cast iron skillet. fry until crisp. drain all but small amount of grease.Remove bacon from skillet. chop 1 small onion and fry in oil. add 2 cloves of garlic, pressed. combine 3/4 C. ketchup, 3/4 C. brown sugar, 2 Tbsp apple cider vinegar, 1 TBSP liquid smoke, 2 tsp. hot sauce. add to onion and garlic until it bubbles. Add 3 peices bacon chopped, to sauce mixture. Take 2 pounds ground beef and mix it with half sauce mixture. Divide into six balls and shape into patties. Grill hamburgers on low, 10 minutes per side. on second side brush on rest of sauce. Serve hamburgers with 2 slices bacon, 1 sliced tomato, and 1 leaf lettuce. Put in this order on your bun. Serve and get ready to hear the roars of approval from your guests!