Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


5 tablespoons dark brown sugar
2 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground corriander
1/2 teaspoon chipotle powder
1 1/4 teaspoon salt
3/4 teaspoon fresh ground pepper
1 1/2 pounds fresh ground beef (chuck)
3/4 cup shredded sharp cheddar cheese
9 slices bacon, cooked crisp
1 tablespoon vegetable oil
6 sesame seed topped buns
2 tablespoons butter, melted
6 tablespoons ketchup



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Combine sugar, paprika, garlic, cumin, corriander, chipotle, 3/4 teaspoon salt, and1/2 teaspoon pepper in a small bowl and set aside. Toss the meat gently with remaining salt and pepper. Divide the meat into 12 equal pieces and gently flatten each piece into a round patty. Place 2 tablespoons cheese and 11/2 strips crisp bacon crumbled on six of the meat patties. Top each round with one of the remaining meat patties. Press the sides together to seal in the filling and set aside. Rub each of the burgers generously with the spice mixture and set aside. Brush the grill rack with the vegetable oil. Place the burgers on the rack, cover, and cook about 5 minutes on each side for medium. In the final two minutes of cooking, brush both sides of the buns with butter and place the rolls, cut side down, on the outer edges of the grill rack and toast lightly. Serve burgers on toasted buns topped with ketchup. Makes 6.