Stuffed bacon, fontina, sundried tomato burgers topped with greek mango guacamole

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


For Burger:
1 package maple smoked bacon
2lb. ground sirloin
1 med. white or vidalia onion, sm. dice
1 cup chopped sun-dried tomatoes
8 oz. fontina cheese 3/4 cup parmesan cheese
1 1/2 tbs. Worcestershire sauce (about12-15 shakes)
1 1/2 tbs. of seasoning mix (*seasoning mix is 3 tbs.each kosher salt, ground black pepper, and garlic powder. Mix together in separate bowl and set aside.)
Bread and toppings:
6 panini sandwich rolls
1 tbs. olive oil or avacado oil
1 bunch arugala, (cleaned)
2 ripe beefsteak tomatoes



Procedure: Chop bacon while raw into a small dice and fry in pan making bits. Drain on paper towel, set aside and let cool. In separate large mixing bowl, combine all the ingredients incorporating as best you can. (if the mixture seems a little dry drizzle a little olive or avacado oil into the mix. Form into patties, anywhere from 1/2 to 1 lb. each. This will yield about 6 – 9 burgers. Lightly sprinkle both sides of patties with some of the remaining seasoning mixture. (you do not have to use all of it). Grill on high heat,(covered) about 3 minutes per side achieving a rare to med. rare temperature per burger. For assembly: Very lightly brush bread with oil(avacado or olive) and very lightly grill. This is mostly just to warm them. Layer bottom bread slice top with arugala, then tomato, then, burger, lastly top with a generous mound of greek mango guacamole and top slice of bun. Open wide and enjoy!