Lonestar double up on the cheese burger

Pairs well with:


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


oil for grill
12 slices Bacon
1 1/2 ground beef
2 tablespoons seasoning salt
3/4 cup mayo
1.4 cup tangy bbq sauce
1 tablespoon cholula or hot sauce of choice
1/4 teaspoon sea salt
1 large red onion
2 large ripe beefsteak tomatoes
12 slices thick, dense white bread
1-2 cups shredded medium cheddar cheese
1 cup gorgonzola crumbled
1 stickbutter, softened pepper to taste salt to taste



Prepare grill at med hi heat cook bacon until crisp, soak off oil and set aside. Mix ground beef with seasoning salt and form into 6 patties. (If bread is oval or oblong, shape patties to fit). Set aside to rest. Mix Mayo, BBQ sauce, cholula, and seasalt together in a bowl and place in refrigerator. Slice red onion into rings and set aside. Slice tomatoes into med sized (1/4 inch round) slices and set aside. Make sure you have at least one slice per burger. Butter one side of each slice of bread then salt and pepper each buttered side lightly. Top 6 of the slices with enough cheddar and gorgonzola to lightly cover. Place burgers on grill and cook, approximately 4 minutes on each side or until med well and remove. While burgers are cooking, place bread buttered side up on a top rack or side of grill for toasting. When they are slightly crunchy and cheese is melted they are ready. To build: Place six buttered only slices on plates. Add a burger patty to each. add one to 2 slices of tomato on top of burger and 1 to 2 onion slices on tomato. drop 1-2 tablespoons of spicy mayo on to onion slices. Top each burger with a cheesy piece of toat. Cut in half and enjoy!