Kitchen Sink Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


6 Strips Bacon, minced
1 Medium Onion, minced
1 Poblano Pepper, minced
2 1/2 Pounds Ground Chuck, 80% Lean
2 4" Long Dill Pickles, minced
1/4 Pound Smoked Cheddar Cheese, grated
2 Tablespoons Worcestershire Sauce
1/2 Teaspoon Ancho Chile Powder
1/2 Teaspoon Chipotle Chile Powder
1 Teaspoon Each Salt and Pepper
2 Large Eggs, lightly beaten
Vegetable Oil
Kosher Salt
1/2 Stick Butter, melted
1 Cup Garlic, grated
6 French Hamburger Rolls



1. Mince the bacon and fry until 3/4 crisp. (I like to mince the bacon prior to cooking (to get evenly sized pieces). 2. Add the onion and the pepper and fry until they just start to get soft. Let this mixture cool in the refrigerator for at least 1/2 hour before going to step #3 3. Place the meat in a stainless or ceramic bowl large enough to hold all of the ingredients. Add the bacon, onion, pepper, mixture. 4. Mince the pickles by first slicing lengthwise into real thin strips, slice each of these strips into thin (matchstick sized) strips, then chop into small pieces across their length. Add to the bowl. 5. Add the grated (large holed grater) Smoked Cheddar Cheese, Ancho Chile Powder, Chipotle Chile Powder, Salt and Pepper, and the 2 lightly beaten eggs. (I REALLY dislike using eggs in hamburger, but the number of ingredients requires something to bind them together). Mix well, I use my hands. 6. Divide into 6 portions, making good sized burgers, and shape into 5/8" – 3/4" thick patties setting on a cookie tray as they're formed. Lightly coat with Vegetable Oil, Dust with a little Cap’n Ron’s Blacken (recipe follows), and a little Kosher Salt. Cover the pan with plastic wrap and store in the refrigerator at least 1/2 hour to let the flavors blend. 7. Melt the butter, add the grated garlic and let sit until you are ready for the rolls. 8. Preheat a grill to medium/high heat, oil the grill, and cook the burgers 4 – 5 minutes each side. While the burgers are resting, lightly grill the buns (both top and bottom), then brush on a little of the melted butter mixture. To Serve: Place 1 hamburger on each bun and top with 1 heaping tablespoon of the salsa.