Rio Rancho Barbecue Pork Burgers

Pairs well with:

Cabernet Sauvignon

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


Barbecued Onions
1 Large sweet onion,halved and thinly sliced
1 1/2 teaspoon fresh thyme
1 teaspoon minced garlic
1/3 cup barbecue sauce
2 tablespoons cabernet sauvignon
2 pounds fresh ground pork
1 1/2 teaspoons steak seasoning
1 1/2 teaspoons worcestershire sauce
1 1/2 teaspoon kosher salt
vegetable oil,for brushing on the grill rack
12 slices pre-cooked bacon
6 seeded sandwich rolls,split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to meduim-high. To make the barbecued onions,combine onion,thyme,garlic,barbecue sauce and cabernet sauvignon in a 10-inch nonstick fire-proof skillet,cover with lid and place on grill rack.Cook the onion mixture 15 to 20 minutes,stirring occaisonally,until the onions are tender and most of the liquid is evaporated. To make the patties,combine the pork,montreal seasoning,worcestershire sauce and kosher salt in a large bowl,blend loosely with a fork until well combined. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready,brush the grill rack with vegetable oil.Place the patties on the rack,cover and cook,turning once until done to preference ,5 to 7 minutes on each side 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. During the final 30 seconds of grilling, grill the bacon along side the patties until crisp. To assemble the burgers, on each roll bottom, place a patty and an equal portion of barbecued onions, top with 2 slices of bacon.Add the bun tops and serve.