Texas Cattle Drive Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 1/2 pounds good quality ground chuck
1-12oz.packgage pre-cooked bacon slices-cut into 1" pieces
3 tablespoons instant beef bouillon granules
1 tablespoon instant coffee granules
1/4 cup barbecue sauce
3 teaspoons kosher salt-divided
1 1/2 teaspoons black pepper-divided
1 cup Ranch style beans-from a 15oz. can ,drained
2 extra large onions-cut into
6, 1/2" thick slices
12 toothpicks to secure onion slices
2 tablespoons canola oil oil for grill rack
6 100% whole wheat sandwich buns
1/2 to 3/4 cup prepared yellow mustard for buns



Prep time 25-30 minutes Grilling Time 20-30 minutes Pre-heat grill on high approx. 450-500 degrees. In an extra large bowl break up the meat. Add the bacon pieces, beef bouillon, instant coffee, barbecue sauce, 1 1/2 teaspoons of the salt & 1 teaspoon of the pepper.Mix together. Add the beans and mix together carefully in order to keep the beans whole. Divide the meat mixture & shape into six patties that will fit the size of the buns. Chill patties in cooler, if available, while preparing onions. Secure each onion slice with two toothpicks to keep rings from seperating on the grill. Brush each side of onion slices with canola oil. Season with remaining 1 teaspoon salt & remaining 1/2 teaspoon pepper. Place burgers in center of grill & onions around the sides where the grill is not as hot. Immediately turn grill down to medium, approx. 350 degrees, close lid . Grill burgers for 5-8 minutes each side for medium, 8-10 minutes each side for medium well & 10-12 minutes each side for well done. Watch onions closely to prevent from burning.Just before the burgers are done place the buns cut side down on the grill to toast lightly. To serve: spread mustard on cut sides of buns, top bottom bun with burger. Remove toothpicks from the onion slices. Put onion slices on top of burgers cover with top bun. Chow Down!