The “Ramblin Roy” burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1 Lb bacon
1 Lb Italian spicey sausage
2 1/2 Lbs lean ground beef
3 Tbl moores liquid marinade
1 Tbl Hot Sauce
1/2 Tbl black pepper
1 cupBar-b-que sauce
1/2 or so Tbl seasoning salt
Optional toppings:
sliced swiss cheese
Sauteed mushrooms and a Walla Walla onion in butter, garlic and soy sauce.



Chop uncooked bacon(freeze slightly for easier chopping)and cook until crispy. Cool to touch. Mix all ingredients together throughly and make into pattys.Cook over briquets and soaked hickory chips in Brinkmans barrel smoker until well done add cheese just before serving so it can melt onto burgers. Optional toppings: As burgers are cooking you want to saute sliced mushrooms and sliced onions in soy sauce, garlic and butter untill tender and juicy. Top with Nally Vally mayonase,Heinz catsup,romaine lettuce on a toasted potatoe bun.