West Texas Hot Stuffed Bacon Cheeseburger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Hot Picante Ranch Sauce Dressing
1 cup ranch dressing
1 cup hot picante sauce
2 pounds ground beef chuck
1/4 cup shiraz
1 envelope savory herbs and garlic soup mix
1 envelope onion soup mix
1 egg
1 tablespoon ground black pepper
1 tablespoon salt
1/3 cup bacon bits
1/2 cup roasted raspberry chipotle sauce
1 tablespoon sour cream
2 tablespoons honey
3 sheets wax paper
1 cup shiraz
1/4 cup butter
3 cup onions sautéed in butter and shiraz
1 cup shredded colby & monterey cheese
1 cup shredded pepper jack cheese
21 slices jalapeno peppers (7 slices per patty)
9 slices pepper bacon (3 slices per patty)
extra virgin olive oil, for brushing on the grill rack.
4 large seeded hamburger buns
4 tomato slices
4 green leaf lettuce leaves
½ tablespoon butter per bun



Prepare a medium-hot charcoal grill with a cover. To make the dressing, combine the picante sauce and ranch dressing in a small bowl and mix well. Cover and refrigerate until needed. To make the patties, combine ground beef chuck, shiraz,  savory herbs with garlic soup mix,  onion soup mix, egg, ground black pepper, salt, bacon bits, roasted raspberry chipotle sauce, honey, and sour cream in a large bowl. Divide the mixture into 8 equal portions and form into patties on wax paper. Then combine the sautéed onions, jalapeno peppers, colby & monterey cheese, and pepper jack cheese in a small bowl. Place 1/3 cup in the center of 4 patties, then place another plain patty on top of each and press the edges to seal. When the grill is ready, brush the grill rack with pompeian extra virgin olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 6 to 12 minutes on each side. Cook peppered bacon on grill, put to the side until patties are done. During last minutes of cooking, spread the butter on the seeded bun. Place on the outer edges of the rack to toast. During the last minute place cooked pepper bacon on top of each patty. To assemble the burgers, spread the picante ranch sauce dressing over the seeded buns. Place the stuffed patty, green lettuce, and tomato slice on each bottom bun. Add the top seeded bun and serve. Makes 4 burgers Elizabeth, Abilene, Texas