The Captain Duke Burger

Pairs well with:


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


1 1/2 pounds fresh ground chuck
1/2 cup cooked thick cut bacon (chopped)
1/2 cup shredded tillamook chedder
3 medium size garlic cloves (minced)
1 small onion (chopped)
1/4 cup cilontro (chopped)
1 egg (whipped)
about 4 table spoons of olive oil



Start by spredding your fresh ground meat out on the bottom of a large bowl. You want the meat to be about an inch thick and have as much serface area as possible. Next take the bacon and spred it evenly over the serface of the meat. Then spred the cheese evenly over the meat, next the garlic and onion. You want to whip the egg first, then poor it as thinly as possible over the entire serface of the meat. You can spred the ingredience out with a fork. After all the ingredience are spread over the serface of the meat gently kneed them into the meat. this should only about 20 seconds or so, you do not want to handle the meat too much. Next form your paties gently and quickly, you want them to be about 3/4 of an inch thick to start. Then push the middle of the patties down about an 1/8 of an inch so that they are flat when they cook and not rounded. Before putting the patties on the grill they should be brushed lightly with olive oil on both sides. also when you turn them you want to be sure to brush them again with olive oil.