The All American Smokey Bacon 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.


2 pounds ground chuck
8 slices of a good smoked bacon, minced well
2 tsp. garlic salt
2 1/2 tsp. onion powder
2 1/2 tsp. dried basil
2 tsp. rosemary powder
1 1/2 to 2 Tbsp. smoked paprika
3 Tbsp. Worcestershire sauce
1 tsp. ground black pepper
2 small pinches good sea salt
1 large Vidalia onion, sliced
6 slices white American cheese
1 large jar roasted red peppers, drained
6 good kaiser rolls
about 1 to 2 Tbsp. olive oil



Preheat a gas grill to med-high.

Mince the bacon until well minced, you want it to be as finely minced as possible.

To make the patties: In a large bowl combine the ground chuck, bacon, garlic salt, onion powder, dried basil, rosemary powder, sea salt, black pepper, smoked paprika, and the Worcestershire sauce. Mix well with hands, incorporating ingredients until well blended.

Next, turn on side burner of grill, and heat a large cast iron pan over med-high heat for about 1 minute. Add olive oil, just enough to coat bottom of pan. Then add onions and sauté until golden.

While onions are cooking, brush grill with vegetable oil, and place burgers on grill, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. As burgers are cooking stir onions until desired golden color is achieved, then remove from heat and tent with foil to keep warm if burgers aren’t finished cooking. During the last few minutes of cooking, place the rolls cut side down, on the outer edges of grill rack and toast lightly. Remove rolls when done. During last minute of cooking, top each patty with a cheese slice.

To assemble the burgers, place burger on bun, top with some sautéed onions and a couple slices of roasted red pepper. Add the roll tops and serve.