Remember the Asiago Burger with Guacamole Slaw and Cocoa Bacon

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 cup shredded Asiago cheese
1/4 cup red onion, finely diced
2 tablespoons fresh mint, minced
2 large cloves fresh garlic, minced
1 tablespoon pimentos, drained, diced
2 teaspoons kosher salt

Guacamole Slaw
2 HASS AVOCADOS, ripe, halved and pitted
2-1/2 cups red cabbage, finely chopped
2 Roma tomatoes, diced
1/2 cup sunflower seeds, toasted, salted
1/4 cup sour cream
2 tablespoons lime juice, fresh squeezed
2 tablespoons fresh cilantro, finely chopped
1 teaspoon kosher salt

Cocoa Bacon
1/3 cup water
2 tablespoons honey
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cumin
9 slices thick-cut hickory smoked bacon

Vegetable oil, for brushing on the grill rack
6 large soft Kaiser rolls, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine beef, cheese, cabernet sauvignon, onion, chipotle pepper sauce, mint, garlic, pimentos, and salt in a large bowl; mix well. Shape the beef mixture into 6 round, equally-sized patties. Cover with plastic wrap and refrigerate until ready to grill.

To make guacamole slaw, scoop the avocado pulp into a medium bowl. Mash avocado with a fork or potato masher until slightly chunky. Stir in cabbage, tomato, sunflower seeds, sour cream, lime juice, cilantro, and salt.

To make the cocoa bacon, add the water, honey, cocoa, and cumin to a large, heavy, nonstick, fire-proof skillet; combine well with whisk. Separate the bacon slices, and place into the skillet. Turn the heat to high. The water will evaporate leaving the bacon coated with the seasonings. Reduce the heat to medium-high, and continue to fry to your desired crispness, turning as needed. Transfer to paper towels to drain, tear each piece in half, and wrap in foil to keep warm until ready to assemble burgers.

Brush the grill rack with oil. Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, position the buns, cut side down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.

To assemble the burgers, place a patty on bottom bun. Place 3 cocoa bacon pieces onto patty. Spread a generous amount of the guacamole slaw over the cut side of the top bun and place over patty and bacon. Serve hot and enjoy.

Makes 6 burgers