1.75 pounds-Freshly ground chuck
.25 pounds-Freshly ground pork
1-Chopped Vidalia onion
.5 teaspoon-Freshly ground black pepper
1.5 teaspoons-Sutter Home Chardonnay
2 teaspoons-Salt
1.5 teaspoons-Brown sugar
1.5 teaspoons-Liquid hickory smoke

Creamy apple sauce
1 tablespoon-Apple sauce
1 tablespoon-Sour cream
1-Finely chopped Vidalia onion
.5 teaspoon-Freshly ground black pepper
1 teaspoon-Salt
1.5 teaspoons-Brown sugar
1.5 teaspoons-Molasses
2 tablespoons-Honey
1 tablespoon-Maple syrup
1.5 teaspoons-Liquid hickory smoke

18-Thin Canadian bacon slices, (for topping burgers)

Vegetable oil, for brushing the grill rack

6-Sourdough rolls, split



Preheat a gas grill to medium-high.

To make the patties, combine all of the ingredients in a large bowl. Mix well. Divide the mixture into 6 equal portions. Form the portions to be about the same diameter of the bread. Set aside.

To make the sauce combine all of the ingredients in a bowl and mix well. Set aside.

Place Canadian bacon flat in a large fireproof non-stick skillet and heat on the grill for 1 minute on each side. Drain on paper towels. Discard all but 1 teaspoon of the bacon fat from the pan and add the Creamy apple sauce. Return the pan to the heat and cook the Creamy apple sauce for 3 minutes while stirring. Set aside.
Brush the grill rack with Vegetable oil. Place the patties on the rack, cover, and cook about 3 minutes. Turn the patties. Layer each with 3 slices of Canadian bacon. Put equal portions of the Creamy apple sauce on top of each pattie, cover, and cook about 6 minutes. During the last minute of cooking, Open rolls and put on the outer edges of the rack to toast evenly and lightly. Place patties on bun bottoms and top with bun tops.

Makes 6 burgers