Texas Smokey Cheddar Bacon Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 lbs ground chuck
12 slices Tillamook medium cheddar cheese, ¼” thick cut from the 2lb block
3 Tablespoons Sutter Home Red wine
¾ teaspoons finely ground sea salt
½ teaspoon fresh ground pepper
1t. Colavita Balsamic vinegar
2 Tablespoons Lea and Perrins Worcestershire sauce
2 teaspoons Tony Chachere’s seasoning

Chipotle Mayonnaise:
1c. Kraft w/Olive Oil mayo
4t. Tabasco brand Chipotle pepper sauce

Rest of list of ingredients:
3-4T. Colavita olive oil for brushing the grill rack
12 slices thick sliced peppered bacon
6 slices Tillamook medium cheddar cheese, 1/3″ think cut from the 2lb block
One Haas avocado, cut and pitted, and portioned into 6 equal portions at time of use
6 big leaves of fresh, red leaf lettuce
6 slices of Beefsteak tomato, or similar if not available 1/3″ thick
6 Cobblestone Mills ciabatta buns
6 thin slices of red onion


Heat gas grill to medium high. Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm. Drain the fat from the bacon and put in a heat resistant bowl, set aside.

To make the Chipotle Mayo- mix the Kraft mayo and the Chipotle Tabasco pepper sauce together until well mixed. Place in refrigeration until ready to use.

To make the patties-mix the ground chuck, Sutter Home Red wine, sea salt, pepper, Lea and Perrins Worcestershire sauce, Colavita Balsamic vinegar and Tony Chachere’s seasoning together well, but be careful not to overmix, in a large bowl. When mixed, divide into 6 equal mounds, diving the mounds again in 2 (12 total). On waxed paper, make a thin patty with one mound and put 2 slices of Tillamook cheese in the center. Make another thin patty on another sheet of waxed paper and place on top on cheese patty. Remove waxed paper on top and gently pat and pinch together both patties to make one cheese filled patty. Repeat to make 6 patties.

When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 4 minutes of grilling. Brush each cut side of the ciabatta rolls lightly with the bacon fat and put cut side down, on the outer edges of the rack to toast lightly during the last 3 minutes of grilling. Cut and portion the Haas avocado.