Jalapeno Bacon Burger featuring a Spicy Lemon Mayonnaise

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.


Spicy Lemon Mayonnaise
1 Cup Hellman’s mayonnaise
Juice from one lemon
1 Teaspoon Cajun seasoning
1/2 Teaspoon paprika
1/2 Teaspoon chili powder
1/2 Teaspoon pepper
1/8 Teaspoon garlic salt
1 and 1/2 Shallots, peeled and thinly sliced

8 ounces Bacon
7 Jalapenos, cut down the middle, seeded and thinly sliced

2 Pounds Ground Chuck
2 Teaspoons Kosher salt
8 ounces Chopped Bacon
Sauteed jalapenos
2-3 Tablespoons vegetable oil for brushing on the grill
6 Slices Pepper Jack cheese
2 Tablespoons butter, melted
6 Old Fashioned Cottage buns, split
6 Pieces of Romaine Lettuce


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the Spicy Lemon Mayonnaise, combine the mayonnaise, lemon juice, Cajun seasoning, paprika, chili powder, pepper, garlic salt, and shallots in a medium bowl. Whisk all of the ingredients thoroughly together to combine the flavors. Cover the bowl with plastic wrap and set aside until ready to use.

Heat a large, heavy non-stick fireproof skillet on the grill. Add the 8 ounces of bacon and cook until crisp. Transfer to paper towel to drain, then chop and set aside. Remove bacon fat from skillet, but leave a little in the bottom of the pan. Put skillet back on grill with remaining bacon fat and add sliced jalapenos and saute till soft; set aside.

To make the patties, combine the ground chuck, salt, chopped bacon and sauteed jalapenos in a large bowl. Shape into six patties to fit the bun size. Loosely cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the Pepper Jack cheese slices on the patties during the last 3 minutes of grilling. Butter the buns then place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place a burger with cheese on each cut side bottom bun, followed by a leaf of romaine lettuce. Next add a generous amount of the spicy lemon mayonnaise to the cut side top bun. Add the top bun and serve.