Mexican Fiesta Bacon Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 ripe California avocados, peeled, seeded, and mashed with fork
1 tbsp fresh lemon juice
½ tsp garlic salt
½ tsp black pepper
2 tbsp fresh cilantro, chopped
Chunky Tomato Salsa:
1 c tomato, seeded and chopped
½ c sweet onion, chopped
2 tbsp fresh cilantro, chopped
¼ tsp garlic salt
2 tsp fresh lemon juice
2 pounds ground round
2 garlic cloves, pressed
2 tsp salt
¼ c tomato paste
2 tsp cayenne pepper
Vegetable oil, to grease grill rack
6 slices Monterey jack cheese
18 slices pre-cooked bacon
6 kaiser rolls
6 leaves iceburg lettuce, washed and torn into smaller pieces



To make the guacamole, combine all ingredients in small bowl. Set aside for 1 hour. To make the salsa, combine all ingredients in a small bowl. Set aside for 1 hour. Prepare a medium-hot fire in a charcoal grill with a cover. To make the patties, mix the ground beef with the garlic, salt, tomato paste and cayenne pepper in large bowl. Separate into 6 equal portions and form into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and cook for 5-7 minutes on each side. Add the cheese slices to the tops of the patties and close grill cover until the cheese melts. Remove burgers and set aside. Place the pre-cooked bacon strips on the grill rack and grill for 15-20 seconds on each side. Remove when sizzling and set aside. Place the rolls, cut side down, on the grill rack and toast until lightly browned. Remove from grill, and spread the insides of the rolls with guacamole. To assemble the burgers, place patty on the heel of the roll. Top with 3 bacon slices, lettuce, and salsa. Add the bread tops and serve. Makes 6 burgers.