This little “Piggie” burger with Spicy Red Pepper Mayo and Caramelized Onions

Pairs well with:

Cabernet Sauvignon

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


Spicy Red Pepper Mayonnaise
1 medium red bell pepper, roasted
1 cup mayonnaise
2 large garlic cloves, coarsely chopped
½ teaspoon fresh lemon juice
1 teaspoon Grey Poupon Dijon mustard
1 tsp. of “hot” salt Spicy
Caramelized Onion
1 large size onion (sliced)
1 tablespoon Colavita Pepperolio Olive Oil
1 clove garlic minced
½ c brown sugar
1 tsp. “hot” salt
1 pound ground chuck
1 pound ground pork
1/3 cup minced onion
3 slices of bacon (diced very small)
1 clove garlic minced
½ tsp. Worchestershire
½ tsp. “hot” salt
1/8 tsp. pepper
6 slices of bacon
Vegetable oil, for brushing on the grill rack
Extra Colavita Pepperolio Olive Oil for brushing on Red Pepper
6 slices of Swiss Cheese 6 (4 1/2-inch)
soft Onion Kaiser rolls, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Spicy Red Pepper Mayonnaise, cut pepper in half; lightly oil pepper. Cook pepper on grill until lightly charred on all sides. Place in a zip lock back tightly sealed and until pepper has cooled and sweated. Peel and seed the pepper. Coarsely chop roasted pepper and place in a food processor fitted with a metal blade, along with mayonnaise, garlic, lemon juice and mustard. Pulse until pureed. To make the caramelized onions, combine the onions, olive oil, garlic, sugar and hot salt in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated. Remove skillet and set aside. To make the patties, combine the chuck, pork, onion, diced up bacon, garlic, Worcestershire, hot salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Wrap a slice of bacon around each one, secure with wooden toothpicks. (Make sure you soak your toothpicks in water before using to avoid flare ups) When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling the patties, add the cheese and cover allowing the cheese to melt. When the patties are cooked, remove from the grill. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the Spicy Red Pepper mayonnaise over the cut sides of the rolls. On each roll bottom, place a patty and an equal portion of the caramelized onions. Add the roll tops and serve. Makes 6 burgers