The Barnyard Burger

Pairs well with:

Cabernet Sauvignon

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


1/2 lb Lean ground beef (93% lean)
1/2 lb ground pork
1/2 lb ground turkey (white)
1/2 lb ground lamb
1/2 lb ground chicken (white)
2 tbsp kosher salt coarse
ground black pepper (crank the mill until your arm can't take it!!) 1/4 cup Worcestershire sauce
1/2 cup of finely minced shallots pork bacon, turkey bacon, beef bacon (if available)
Extra Sharp cheddar slices
White cheddar slices
5 large Kaiser rolls



1. Start the charcoal grill, putting the coals to one side. 2. Cook the bacons, reserving the grease from the pork bacon, and set aside 3. Mix the first nine ingredients together. 4. Shape the meat into 5 half pound burgers, pressing and indent in the center of the burger (this keeps the burger from blowing up like a giant meatball). 5. Brush the meat with some of the grease to keep it from sticking to the grill surface. 6. Cook over direct heat, about 3-4 inches from the coals until they're nice and browned, then flip. (Watch for grease flare ups, it'll make the burger look more done then it really is!). Move off the heat when they're browned on both sides and let them finish over the indirect heat. Cook until juices run clear. 7. Brush a little bacon grease on to the bun halves and toast them over the fire. 8. Put a slice of each cheese on the burger, then a piece of each bacon, and top with the second cheese slice (put the second slice of cheese at a 45 degree angle to the first) 9. Close the lid on the grill until the cheese melts a bit. 10. Serve the burgers on the toasted Kaiser rolls