The All-In Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Wine Cola Glaze
1 cups Sutter Home Zinfandel
1 cups cola
1 tablespoon brown sugar
1 garlic clove, peeled
1/3 cup pickled jalapeños
Bacon cheese filling
5 strips of pre-cooked bacon
¼ cup shredded cheddar cheese
1 ½ lb. ground chuck
1 cup crushed Kettle Lightly Salted potato chips
¼ cup minced shallot
¼ cup minced dill pickle
½ cup shredded cheddar cheese
1 egg, beaten
1 teaspoon ground black pepper
Oil for grill
6 braided hard rolls or Kaiser rolls, split
2 tablespoons softened butter



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make wine glaze, combine wine, cola, brown sugar, and garlic clove in a heavy saucepan. Simmer over medium heat on grill and reduce to ½ cup about 8-12 minutes. Add jalapeños and heat through. Remove the jalapeños, garlic, and half the glaze and put in a small bowl. Save remaining glaze (about ¼ cup) in the saucepan. Place bacon in a non-stick rimmed pan over medium heat on the grill and heat through until crisp. Remove from pan, blot grease with paper towel, and crumble into small bowl. Add shredded cheese and combine. To make burgers, mix ground chuck, potato chips, shallot, pickle, cheese, egg, and pepper in a bowl just until combined. Divide into 6 portions. Take one portion and divide in half and form two thin patties, each about 4 inches in diameter. Place 1 rounded tablespoon of bacon cheese mixture in the center of the patty and top with the other patty. Press to seal edges. Make 5 more burgers the same way. Refrigerate for ½ hour. Lightly oil the grill top. Place burgers on grill and cook until preferred doneness (about 5 minutes per side for medium). In the final few minutes of cooking, baste the burgers with the reserved wine cola glaze from the saucepan. Also, open buns, spread each side with a little softened butter, and toast lightly on the grill. To serve, remove buns and burgers from the grill. Place each finished burgers on a bun bottom and top the burger with a tablespoon or so of the reserved jalapeños (one lucky diner gets the garlic clove!) and the wine cola glaze. Cover with top bun and serve. Makes 6 burgers.