Peppered Onion Burgers, with Cheese Topped Tomatoes, Bacon and Avocado

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Peppered Onions
12 Slices ‘Ready to Serve’ Bacon
1 Cups, finely diced sweet yellow onion
2 Tablespoons Red Bell pepper, seeds and inner spine removed, finely diced
1 Tablespoon Garlic, finely minced and crushed
1 Tablespoon Jalapeno pepper, seeds and inner spine removed, finely minced
1/2 teaspoon of Smoked Chipotle Pepper Sauce
1 teaspoon of freshly ground black pepper
1 Lb. Ground Chuck
1 Lb. Ground Sirloin
1 1/4 Cup, pre-cooked, Peppered Onions
2 teaspoons freshly ground sea salt or kosher salt
Cheese Topped Tomatoes
1 Cup, vine ripe cherry tomatoes or grape tomatoes, diced
6 ounces, Colby & high moisture Monterey Jack Cheese, grated ‘Colavita’ Extra Virgin Olive Oil, for brushing the grill rack
6 Golden Egg Buns (No Trans Fat!) with sesame seeds
3/4 Cup Steak Sauce
12 Slices, reserved, pre-cooked bacon
2 Cups shredded romaine lettuce
1 Large Avocado, sliced



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To heat and brown ‘Ready to Serve’ bacon: In a 10-inch, non-stick, grill-safe skillet, add slices of bacon. Place skillet on grill rack and cook over medium-high heat, cook for 30 seconds, turn bacon slices over and cook for another 30 seconds, or until golden brown and crisp. Remove skillet from heat; lift bacon out and place onto several layers of paper towels to absorb excess drippings. Set bacon aside until ready to use. Reserve drippings remaining in the skillet to make Peppered Onions for patty recipe. To make peppered onions for patties: Into the 10-inch non-stick, grill-safe skillet, used to prepare bacon; add yellow onion, red bell pepper, garlic, jalapeno pepper, Chipotle sauce, and ground pepper to the reserved drippings. Mix well, to lightly coat ingredients in drippings. Place skillet on the grill rack and cook over medium-high heat, stirring and cooking for about 10 to 15 minutes. Remove skillet from heat and transfer the sautéed peppered onions into a small bowl, set bowl in a refrigerator to chill before making patties. To make patties: In a large mixing bowl, combine beef, sautéed peppered onions, and sea salt. With a dinner fork, gently toss and mix ingredients, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions. For ease in forming the patties: cut six sheets of wax paper or butcher’s wrap into sizes slightly larger than the buns, place an equal portion of meat onto each sheet of paper, then on a hard-surface, shape meat into a patty that will fit the roll. Brush the grill rack with olive oil. Place patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn patties over; top each patty with an equal portion of diced tomatoes, then top tomatoes with an equal portion of grated cheese. Cover and continue grilling until done to preference, about 4 to 5 minutes longer for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble burgers: Spread an equal portion of  Steak Sauce on the cut sides of each roll. On each bottom, cut side of roll, place two strips of bacon, top with a burger patty with the cheese and tomato side up. On the top, cut side of roll; place an equal portion of shredded romaine lettuce, top with 3 slices of avocado. Carefully add tops to bottoms and serve.