Loosen your belt Burgers (bacon egg lettuce tomato) with Mayonnaise and Caramelized Onions

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.


“Hot” Mayonnaise
3/4 cup mayonnaise
1 lemon, juiced
1 clove garlic minced
2 tsp. hot chipotle pepper sauce
1 tsp. Worcestershire Spicy
Caramelized Onion
1 large size Vidalia onions (sliced)
1 ½ tablespoon butter
1 clove garlic minced
½ c brown sugar
1 tablespoon hot chipotle pepper sauce
2 pounds ground chuck and sirloin (equal amounts)
1/3 cup minced Vidalia onion
½ cup mayonnaise
1 clove garlic minced
½ tsp. hot chipotle pepper sauce
½ tsp. Worcestershire
Vegetable oil, for brushing on the grill rack
6 eggs
6 slices of Canadian Bacon
6 pineapple rings
6 slices of Pepper Jack Cheese
6 (4 1/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the “Hot” Mayonnaise, combine mayonnaise, lemon juice, garlic, hot pepper sauce and Worcestershire; stir until smooth, cover and keep chilled. To make the caramelized onions, combine the Vidalia onions, butter, garlic, sugar and hot chipotle pepper sauce in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated. Remove onions and set aside. Using the same pan crack the eggs and cook until the yolks are solid, turning over once. Remove eggs, and set aside. Place the Canadian bacon in the same skillet and cook until crispy around edges. Remove bacon and set aside. Again in the same pan quickly “fry” the pineapple rings in the bacon drippings and just until browned on each side. To make the patties, combine the chuck, sirloin, Vidalia onion, mayonnaise, garlic, hot chipotle pepper sauce and Worcestershire and in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. 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. During the final minutes of grilling the patties, add the cheese and cover allowing the cheese to melt. When the patties are cooked, remove from the grill. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the “Hot” mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 1 fried egg, a Canadian bacon slice and a pineapple ring. Add the roll tops and serve. Makes 6 burgers