Stuffed Burger Surprise

Pairs well with:


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


1/2 pound bacon, sauteed and crumbled
1/2 cup chopped red onions
1 1/2 pounds ground chuck
1 teaspoon Worcestershire sauce
1 teaspoon coarse salt and black pepper
1/4 pound Monterey jack cheese, shredded
1/4 pound sharp cheddar, shredded
1 cup garlic mayonnaise (see recipe below):
garlic cloves,
salt & pepper
4 onion rolls
Crisp Romaine lettuce S
liced beefsteak tomatoes
Red onion slices
Olive oil for coating



Preheat grill pan or barbecue. Combine ground beef with Worcestershire, chopped red onions, salt and pepper. Divide meat into 4 patties. Combine cheese with cooked bacon. Take one of the meat patties in your hand and create a hole in the center. Add 1/4 of the cheese and bacon mixture and form the burger around it. Make sure the filling is covered with meat. Lightly coat burgers with olive oil and place on hot grill. Cook about 2-3 minutes on each side to sear, then reduce heat to medium and cook burgers about 7 more minutes, depending on how well done (or rare) you want your burger. Cover onion rolls with garlic mayonnaise, lettuce, onion and tomato slices. GARLIC MAYONNAISE: Heat the oven to 375 degrees F. Place 6-8 garlic cloves onto aluminum foil, add salt and pepper to taste, and drizzle it with 1 teaspoon olive oil. Close the foil and roast the garlic until soft, around 40 minutes. After it cools, squeeze the pulp into a bowl and stir into a cup of your favorite mayo.