Hog Heaven Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1/2 pound black pepper bacon, finely chopped
1 and 1/4 pounds ground pork
1 1-pound package sage sausage
5 tablespoons bottled bbq sauce—divided use (preferably a chipotle bbq sauce—see comments)
1 teaspoon salt
4 tablespoons vegetable oil—divided use
2 large yellow onions, cut into 1/8-inch-thick slices
3 cups pre-washed bagged mesclun/spring salad mix
1 large Granny Smith apple, peeled, cored and chopped
2 small California avocados, halved, pitted, peeled, sliced
3 tablespoons bottled balsamic vinaigrette
6 good-quality hamburger buns (I like to use potato buns)
10 ounces Cambazola cheese, sliced



Prepare gas grill to medium-high heat. In a large skillet set on grill grate, cook the bacon, stirring until cooked through. Transfer to paper towels to drain; cool (wipe out skillet). In large bowl, gently mix cooled bacon, pork, sausage, 2 tablespoons bbq sauce (reserve remaining sauce for onions), and salt. Shape into 6 patties; chill in ice cooler until ready to use.

Heat 2 tablespoons oil (reserve remaining oil for brushing grill grate) in same large skillet over medium-high heat. Add onions; cook until onions soften and brown, stirring frequently, about 10 minutes. Add remaining 3 tablespoons bbq sauce. Cook 2 minutes longer; set skillet aside. In a medium bowl toss the salad mix, apple, avocados, and vinaigrette.

Toast buns on grill, cut side down, about 2 minutes. Brush grill rack with the remaining 2 tablespoons vegetable oil. Grill patties on grill rack, cover, and cook, turning 1x, until cooked through, about 5-6 minutes per side. Divide cheese on patties for the last 3 minutes of grilling. To assemble, place onions on bun bottom, then a cheese-topped patty and an equal portion of salad mixture. Add bun tops and serve. Makes 6 burgers.