Red Lighthouse Bacon Cheddar 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.


Seasoned Butter
1 stick of butter, melted
1 1/2 teaspoons garlic salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
2 1/2 tablespoons Worchester sauce
16 fresh sweet basil leaves, washed
1 1/2 teaspoons fresh chives
1 small yellow onion
1 teaspoon freshly ground black pepper
3 teaspoons seasoned salt
3/4 cup Vermont white cheddar cheese, (mild)
Vegeable oil, for brushing on the grill rack
18 pre-cooked bacon slices
2 large beef steak tomatoes
6 Romaine lettuce leaves, washed
6 seedless Kaiser Rolls, sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, place sirloin in a large bowl. Pour Worchester sauce over meat. Cover with plastic wrap. Refrigerate until needed. Separately chop basil, and chives. Mince onion. Combine basil, chives, onion, pepper and seasoned salt. Mix well. Coarsely grate cheese with a cheese grater. Remove meat from refrigerator. Add basil mixture and cheese to meat. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and form into patties to fit the rolls. Brush oil on grill rack. Place the patties on the rack, cover, turning once, until done to preference. Approximately 5 minutes on each side. Remove from heat and let rest while preparing the rolls. Place rolls on outer perimeter of grill, cut side down. Toast till brown. Remove from heat. To make seasoned butter, combine melted butter, garlic salt, and pepper. Stir thoroughly. Brush on cut sides of rolls. Hand tear lettuce leaves. Slice tomatoes to 1/4 inch thickness. To assemble burgers, on each roll bottom sliced side up, place three pieces of bacon, a patty, a lettuce leaf, and a tomato slice. Add roll tops and serve.