Spicy Southwest Bacon Cheese Burger with Roasted Pepper and Garlic pesto

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


½ tablespoon of vegetable oil.
12 Slices of bacon pre-cooked (smoked apple is preferred if not, hickory smoked)
2 Medium red sweet peppers roasted on the grill peel and seed.
1 Medium jalapeno pepper roasted on the grill peel and seed
2 tablespoons of extra virgin olive oil.
2 cloves of fresh garlic chopped
1 cup of sweet onion chopped
½ tsp of fresh lemon zest
1/8 tsp of ground red pepper
1 tsp of salt
1/8 tsp of ground black pepper
1 tsp of fresh lemon juice
3 tablespoons of pine nuts
2 tablespoons of tomato paste
1/3 cup of extra virgin olive oil
3 tablespoons of freshly grated reggiano parmesan cheese. PATTIES;
1 lb. ground chuck
1lb ground sirloin
2 tsp of salt
1tsp of ground black pepper
¼ tsp of ground red pepper
¼ tsp of ground chipote pepper
¼ tsp of ground mustard
¼ tsp of ground cumin
¼ tsp of fresh oregano chopped fine
¼ tsp of fresh parsley chopped fine
¼ tsp of fresh basil chopped fine
1 tablespoon of tomato paste
½ tsp of mesquite liquid smoke
1 tablespoon of old fashion applesauce
1 tsp of Cilantro paste
1 tsp of chili pepper paste
Vegetable oil, for brushing on grill racks
6 slices of mozzarella cheese about ¼ inch thick
6 slices of Swiss cheese about ¼ inch thick
6 French hamburger rolls, split
6 thin slices of beefsteak tomato
3 cups of Aragua leaves



Prepare a medium-high fire in a charcoal grill or pre-heat a gas grill to medium high. Both grill with cover. Preheat a medium cast iron skillet lightly seasoned with vegetable oil; cook the bacon until brown and crisp. When bacon is finished remove and put in aluminum pan and keep on low side of heat. To make the roasted pepper and garlic pesto; Rub the peppers all over in extra virgin olive oil. Using tongs turn peppers every 3-4 minutes, make sure peppers are charred on all parts of the skin. Remove when done and place in paper sack let steam for 10 minutes, remove the skin and seeds then chop. Combined the roasted peppers, garlic, sweet onion, lemon zest, ground red pepper, salt and ground black pepper in a food processor blend until all ingredients are finely chopped. Add lemon juice, pinenuts and tomato paste, pulse until blended. Slowly add 1/3 cup of extra virgin olive oil in thin stream and blend, mix in reggiano parmesan cheese blend another 20 seconds. Transfer to bowl and cover. Chill on ice until patties are ready. Clean grill grates for patties. To make patties; Combined the ground chuck and ground sirloin. In a small separate bowl combine salt, black pepper, red pepper, chipote pepper, mustard, cumin, oregano, parsley and basil shake together. Sprinkle little amounts over beef and mix in lightly with fingertips or fork until all mixed in. Add tomato paste, liquid smoke, apple sauce, cilantro paste and chili paste mix lightly with fingertips or fork just until incorporated. Form mixture into 6 equal size patties to fit the rolls. Brush grill rack with vegetable oil. Place patties on rack, and cook patties for 4 minutes per side for medium rare, 5 minutes each side for medium. When patties are done remove from grill put 2 pieces of bacon on top 1 slice of mozzarella cheese and one slice of Swiss cheese on each Patti. Place rolls on grill cut side down just until lightly toasted about 1 minute. To assemble the patties; Spread the pesto sauce over the roll bottom, place a pattie with the bacon and cheese on top of the pesto. Place a tomato slice on top and a small amount of arugula. Add the roll top and serve.