Swiss Bacon and Zucchini Stuff Burger

Pairs well with:

White Zinfandel

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


2 cups White Zinfandel
1 large sweet onion
2 cloves of garlic minced
1/4 cup + 1 tablespoon of honey
1 tablespoon Worcestershire sauce
1 table spoon of Unsalted Butter
1/2 cup of Mayo
2 zucchini
6 Slices of Hickory Bacon Swiss Cheese (6 2â€Â cubes and 6 slices) 2 Pounds Ground Sirloin
Sea salt and pepper
Canola oil
1 bag of baby spinach
1 red ripe tomato
6 Whole wheat rolls



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the White Zinfandel reduction – in a nonstick skillet combine 2 cups of wine, 1 tablespoon of finely sliced sweet onions, 1 clove of garlic minced, 1/4 cup of honey, salt, and pepper. Place on the grill rack over medium-high heat and bring to boil and allow to reduce by half about 25 minutes. Then pour in a bowl cover and set aside. For the caramelized onions – in then same nonstick skillet (do not wash) combine the remaining onion, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of unsalted butter and place on the grill rack over medium-high heat. Cook the onion mixture for about 15 minutes, stirring occasionally, until the onions are caramelized then add 1 tablespoon of honey and stir until all the onions are covered then remove onions from pan and set aside. For the Onion Mayo – place 2 tablespoons of the caramelized onions in mayo add a dash of salt and pepper and stir until combined. For the patties – peel 2 zucchinis and slice into 18 long slices about 1/4" thick. Then cook the bacon in the same skillet (wiped clean) until slightly done and flexible. The cut the Swiss cheese into 6 – 2â€Â cubes. Then in a large bowl combine meat, 1 clove of minced garlic, 1/4 cup of wine reduction, and salt and pepper. Mix until combined then divide into 12 portions and form into thin patties about 1/2â€Â thick and about bun size. Take one slice of zucchini and wrap around the cheese cube the wrap with a piece of bacon then place in the center of the patty then top with another patty and press together to seal the meat around the cheese. Brush the grill with oil. Then place the patties on the grill over medium heat and cover cook for about 5 minutes per side then turn over after turning take part of the remaining White Zinfandel reduction and brush over the top of the burger. The flip again in 5 minutes and brush with more reduction cook until the doneness you like. (I like them well done so I flip 2 more times and brush the mixture 2 more times). While burgers are grilling place zucchini slices on the grill and cook until just tender. Then set aside. Once the patties are done place a slice of Swiss cheese on top and melt, then place on a plate and cover with foil to allow to rest (do not let the foil touch the cheese For the Buns – Place buns on the grill to lightly grill them be sure not to let them burn. Then set aside To assemble – on the top bun place spread a thin layer of mayo then place spinach to cover the mayo then place 1 slice of tomato (if tomato is big enough to cover otherwise use 2 slices) then spoon equal portions of caramelized onion on the tomato then place 2 slices of grilled zucchini on top then place the burger on then the bottom bun and flip over bottom bun down. Then place on a plate and serve.