2 pounds ground chuck
2 tablespoons fresh thyme, chopped
6 oz grated bittersweet chocolate bar
1/2 cup onion, finely chopped
2 teaspoons salt
1/4 teaspoon red pepper
Marshmallow Cream Cheese Spread
4 oz cream cheese, room temperature
4 oz marshmallow cream
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1 teaspoon Worcestershire sauce
12 slices thick-cut smoked bacon
2 to 3 tablespoons vegetable oil
2 large ripe tomatoes, sliced
6 leaves of iceberg lettuce
6 good-quality whole wheat hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
For the patties, combine the chuck, thyme, chocolate, onion, salt, and red pepper in a large bowl, handling as little as possible. Shape into 6 patties and place on a plate. Loosely cover with aluminum foil and set aside.
To prepare marshmallow cream cheese spread combine the cream cheese, marshmallow cream, paprika, garlic powder, vinegar and Worcestershire sauce. Mix until well blended.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to a paper towel lined plate and cover with aluminum foil.
To grill the burgers, brush the grill rack with vegetable oil and place the patties on the rack. Cook, turning once, 4 to 5 minutes on each side for medium. Brush cut side of bun with vegetable oil and place the buns on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers first spread the bottom bun with marshmallow cream cheese spread and top with a patty. Next add 2 bacon slices, tomato, and lettuce. Spread more of the marshmallow cream cheese spread on to the bun top. Place on burger and serve.
Makes 6 burgers