Smokin’ Black Bean & Bacon Loaded Double Barrell Western Burger

Ingredients

Topping:
6 red Anaheim peppers
6 green Anaheim peppers
1 cup vegetable oil
1 cup Sutter Home Merlot
1 tsp salt
12 oz cream cheese, softened
2 tbsp mayonnaise
1/2 cup chopped chives
1/2 cup chopped tomatillos
Several dashes smoked chipotle pepper sauce, to suit taste

Patties:

4 strips bacon
2 lbs ground chuck (85/15)
1 cup canned black beans, rinsed and drained
1 1/2 cups shredded sharp cheddar cheese
2 eggs
1 cup bread crumbs
1 tsp onion salt
Several dashes smoked chipotle pepper sauce, to suit taste

Vegetable oil for brushing the grill rack
6 large burger buns or kaiser rolls

Instructions

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

Use an aluminum plate with foil for covering on the grill to cook the bacon until barely crisp, 5 – 7 min.

Whisk together 1 cup oil and 1 cup Merlot, 1 tsp salt. Cut just the tops off the peppers and seed. (If more heat is desired, leave some or all of the seeds.) Soak the peppers in the wine/oil mixture, spooning some inside the peppers as well.

When the bacon is removed from the grill, place the peppers directly on the rack. Cook 1 to 2 minutes on each side, or until they begin to char.

In medium bowl, mix cream cheese, mayonnaise, chives, tomatillos, and pepper sauce. Set aside.

In large bowl, combine the ground chuck, beans, shredded cheese, eggs, bread crumbs, onion salt, and pepper sauce. Crumble to bacon into the bowl. Mix together by hand, being careful not to overhandle so as not to compact the meat.

Divide the meat into 6 equal portions and form the patties. Brush the rack with oil before adding the patties. Cook for 3 – 5 minutes on the first side. Flip and cook for another 3 – 5 minutes or until desired doneness.

Add the buns, cut side down, to the outer edges of the rack to toast lightly.

Carefully stuff the peppers with the cream cheese mixture, being sure that they are stuffed to the tip without tearing the pepper.

Add patty to each bottom bun. Place one green pepper and one red pepper on each patty, facing opposite directions. Add the top bun. Cut across the middle of both peppers when cutting the burger in half.