Sweet and Spicy Pepper Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


12 slices thick sliced pepper bacon
cooking spray
1 tablespoon butter
1 teaspoon sugar
1 large sweet onion, thick sliced
1/8 teaspoon chipotle chili seasoning
1/2 teaspoon kosher salt
36 oz fresh ground sirloin
1/8 teaspoon chipotle chili seasoning
1 teaspoon kosher salt
1 – 1/4 cups pepper jelly
6 ciabatta rolls, sliced in half
6 teaspoons butter, softened
6 slices Havarti cheese
6 pieces red leaf lettuce



Heat grill to 300 – 325 degrees. Cook bacon on grill until soft crisp, approx. 8 minutes. Create a small foil pan out of roll foil and cover inside with cooking spray. Put butter, sugar, and onion slices in foil pan and sprinkle with chipotle seasoning and salt. Cook on grill for about 20 minutes, turning the onions over once.

Gently mix ground sirloin, chipotle seasoning, salt and 3/4 cup pepper jelly; make into 6 – 6 ounce burger patties making an indentation in the middle of each burger to help prevent burgers from shrinking.

Next, take ciabatta roll and spread butter on top and bottom half. Toast face down on grill for approx. 5 minutes.

Place burgers on grill and cook for 3 minutes closing the grill, flip the patty and brush with pepper jelly; cook for 3 more minutes (grill closed) and then flip the patty and brush with pepper jelly; cook for 3 more minutes(grill closed) and then flip and brush with pepper jelly. Check internal temperature to make sure it is at 160 degrees. Add a slice of cheese to each burger and close grill for 1 minute to allow cheese to melt. Remove burgers.

On the bottom ciabatta bun place 1 piece of lettuce, two pieces of bacon, top with burger and 1 slice of onion, then top with top of ciabatta bun. Serve.