Hot and Spicy Bacon Burgers with Smoked Cheddar and White BBQ Sauce

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


12 slices thick cut Hickory smoked bacon, cut into 1/4 inch pieces
2 pounds freshly ground beef chuck
1 tablespoon Sriracha pepper sauce (such as Huy Fong)
2 teaspoons Worcestershire sauce
2 3/4 teaspoons kosher salt, divided(2 teaspoons for the patties, 1/2 tsp. for the sauce, 1/4 teaspoon for the tomatoes)
1 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon prepared horseradish
2 teaspoons lemon juice
Oil to brush the grill
8 ounces smoked cheddar cheese, cut into thin slices
6 kaiser rolls, split in half
1 1/2 cups shredded iceberg lettuce
6 (1/4 inch thick) tomato slices



Preheat a grill to medium high heat.

In a large skillet with a fireproof handle, cook the bacon pieces until crispy; transfer to paper towels to drain. Remove 2 tablespoons of the bacon drippings from the pan and transfer to a large bowl. Break apart the ground beef into the bowl with the drippings. Add the Sriracha pepper sauce, Worcestershire sauce and 2 teaspoons of the salt. Add the bacon pieces. Using your hands gently combine the meat with the bacon and sauces. Divide the meat into 6 equal portions and form patties; set aside.

In a food processor, combine the mayonnaise, 1/2 teaspoon of the salt, the cider vinegar, sugar, horseradish and lemon juice; process until smooth and set aside.

Lightly brush the grill rack with oil. Arrange the patties on the grill, close cover and cook for 4 minutes. Using a spatula, turn patties and top with several slices of the cheddar cheese, evenly dividing. Close the grill and continue to cook the patties for an additional 4-5 minutes for medium rare or cook until desired doneness. During the last 2 minutes of grilling arrange the rolls split side down on the edges of the grill to lightly toast.

To assemble the burgers, spoon a generous portion of the white barbecue sauce on the bottom half of each of the rolls (reserving some sauce). Top the sauce with the shredded lettuce, followed by a tomato slice. Sprinkle the tomato slices with the remaining 1/4 teaspoon of salt and then top with a patty, cheese side up. Drizzle another spoonful of the barbecue sauce over each patty, top with the remaining roll halves and serve immediately.