Not So Ordinary Bacon Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 whole garlic bulb
2 tablespoon Colavita extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh black pepper
2 small Haas Avocados
3 tablespoon Colavita extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 cup prepared creamy buttermilk ranch dressing
2 tablespoon Texas Pete Hot Sauce
12 slices thick cut hickory smoked bacon
1.25 lbs Angus ground chuck
1.25 lbs Angus ground sirloin
2 tablespoon Grey Poupon Dijon Mustard
2 teaspoon kosher salt
2 teaspoon fresh ground black pepper
3 tablespoon minced fresh parsley
1 roasted garlic bulb (reserved from above)
Vegetable oil for seasoning the grill
6 slices Swiss cheese
6 slices Gruyere cheese
6 fresh Kaiser Rolls, sliced in half
3 tablespoon Colavita extra virgin olive oil
12 Boston Bibb lettuce leaves
6 (1/4 inch thick) beefsteak tomato slices
1 3.5-ounce can French Fried Onions



Preheat a gas grill to a medium-high heat.

To prepare the roasted garlic: Cut off the top 1/4 inch to 1/2 inch of the garlic bulb. Remove any of the loose skin from the bulb. Drizzle the garlic bulb with the olive oil and sprinkle with the salt and pepper. Wrap the garlic bulb in aluminum foil, leaving space around the bulb for steam. Place the garlic pouch on the grill. Cover and cook for approximately 1 hour. Remove after one hour and set aside to cool for future use.

To prepare the avocado ranch spread: Peel the avocados and split in half, removing the seed. Brush the avocado with olive oil and season with salt and pepper and place on the grill. Grill the avocado 2 minutes on each side and remove. Dice the avocado and set aside to cool. Add the ranch dressing, hot sauce, and reserved avocados to a bowl and mix with a fork to combine (leaving the mixture somewhat chunky). Cover with plastic wrap and keep cool for future use.

To prepare the patties: Preheat a 12-inch fire proof skillet on the grill. Add the bacon in batches and cook until limp (approximately 3-4 minutes). Remove and set aside for future use. Add the chuck, sirloin, Grey Poupon, salt, pepper, and parsley to a large mixing bowl. Lightly squeeze the reserved roasted garlic bulb into the bowl and combine the ingredients, while handling the meat as little as possible to avoid compacting. Form the mixture into six patties, slightly larger than the size of the buns. Crisscross two bacon slices around each patty and secure with toothpicks on the under side. Loosely wrap the patties in plastic wrap and set aside to keep cool until ready to grill.

When the grill is ready, brush the grill rack with vegetable oil and place the patties on the grill. Cook the patties, turning only once, until done to preference, 5 to 6 minutes on each side for medium. During the last two minutes of cooking the patties, place a slice of Swiss and Gruyere cheese on each patty and close the grill lid and continue cooking. When the patties are ready, remove from the grill and place on a tray and loosely cover with foil to keep warm. Remove toothpicks prior to plating.

While the patties are cooking, prepare the Kaiser rolls by slicing in half and brushing olive oil on the cut side of each roll. Once the patties are removed from the grill, lightly toast the rolls on the grill for approximately 20 seconds.

To assemble the burger, lightly spread a small portion of the grilled avocado ranch spread to the cut sides of the bottom half of the grilled rolls. On each roll bottom, add two lettuce leaves, a tomato slice, and a burger patty. Add equal portions of the remaining grilled avocado ranch spread to the top of the patty and sprinkle with equal portions of the French Fried Onions. Add the roll top and serve.