Marry That Girl Burgers
2 lbs. Bacon, reserve bacon drippings
8oz-bag pre shredded medium cheddar
4-oz bag of Colby jack pre shredded cheese
1/2 bar of cream cheese softened
1 tbsp Helmans light mayonaise
2 tbsp. Sutter Home Cabernet
2 lbs. of 93% lean ground beef
Salt & pepper to taste
Lettuce/bib or romaine
Sweet onions thinly sliced
Clausen dill pickles thin slices
Large sesame seed hamburger buns
Condiments for burger: mustard, mayo, and ketchup
1) One day before the cook out, cook two pounds of quality bacon slices (I have to cook 3 cause we usually eat one pound while cooking). Make sure that bacon crisp bacon slices for the burgers and crush the other pound of bacon into small pieces.
2) Mix well the softened cream cheese, light mayonaise, cheddar, Colby Jack and 1 lb of crushed bacon together along with 2 tbsp. of bacon drippings and 1 tbsp. of Sutter Home Cabernet. Chill over night for flavors to enhance.
3) Shortly before the cookout make 8 patties from the 2 lbs. of ground beef. Sprinkly with salt and pepper. Put a dent in the middle of each burger 1/2 inch deep and the width of a half-dollar (this will prevent the burger from getting “puffy” in the middle. Take out the wine and cheese mix and let it come to room temperature.
4) Before grilling the burgers mix 2 tbsp. of bacon drippings and 1 tbsp. of Sutter Home together and baste each burger with the mixture. Before heating the grill use this mixture on the grill surface to prevent sticking.
5) Grill each burger basting each when they are flipped. I recommend only flipping once and do not squeeze or punch down on the burgers while they are on the grill. It squeezes out all of the juice and dries them out. Plus then they stick to the grill
6) Just before the burgers are done add a heaping spoonful 1-2 tbsp. of wine and cheese mix to the top of each burger. Butter the buns or use a little bacon drippings if preferred to the buns and toast them on the grill.
7) Serve with 2 slices of the reserved slices of crispy bacon cut in half and other hamburger fixings. I prefer 1 large slice of tomato, a leaf or two of lettuce, 4-5 thin dill pickle slices and a sliver of sweet onion with a dollop of mayo on the bun.