Omega Beef and Bacon Cheeseburgers

Pairs well with:


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


6 thick slices bacon
2 lbs ground grass-fed beef (buy from a local farmer so you know your source, including how the beef is raised and processed)
2 tablespoons reserved bacon fat drippings
2/3 cup finely chopped yellow onion
2 tablespoons finely chopped raisins
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1 teaspoon finely grated orange peel
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 large sesame seed buns, split
Butter, at room temperature, for spreading on the buns
Vegetable oil, for brushing on the grill rack
6 thick slices (1/4") cheddar cheese
sliced dill pickles



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Cook the bacon in a large cast iron skillet on the grill to desired crispness. Remove bacon to a paper towel to drain. Cut bacon slices in half and set aside. Reserve 2 tablespoons of the cooled bacon fat drippings. Combine all patty ingredients gently yet thoroughly together in a large bowl. Form mixture into six patties with centers slightly thinner than the outer edges. Spread sesame seed buns lightly with butter, set aside. Brush the grill rack with vegetable oil. Place the patties on the rack and cook, uncovered, until juice starts to accumulate in middle of patty, about 4 minutes. Turn burgers. Place 1/4" thick slice of cheddar cheese and two bacon slices on each burger. Place the rolls, cut side down, on the outer edges of the rack to toast lightly. Cover grill and cook until done to preference, 4 minutes for medium. To assemble the burgers, dress cut sides of buns with ketchup, mustard sauce, and dill pickles to taste. Place patties on the cut sides of the roll bottoms, cover with the roll tops and serve. Makes 6 burgers.