Wine Varietal: Pinot Noir
Bacon is my inspiration. Even though this is a beef burger contest, there’s always room for some pork. I love the crunch of the bacon but also the juices and extra deminsion of flavor as its also folded into my burger patty.
24 slices thick cut bacon slices
1 pound ground sirlon
1 pound ground chuck
2 teaspoons salt
1 teaspoon ground pepper
2 cloves garlic minced
¼ cup pinot noir
1 tablespoon cornstarch
6 kaiser rolls, split
¼ cup of unsalted butter
½ cup mayonnaise
6 romaine lettuces
6 slices of tomatoes (1 ¼ inch thick)
¼ cup ketchup
Prepare the grill to medium high heat.
Start searing and cooking the bacon, 3-4 slices at a time for about 5-7 minutes on each side in a 9 inch fireproof skillet. Lay out bacon on paper towels to catch excess fat. Remove skillet from grill when done. Reserve 12 slices to cool and mince finely. Cut the rest of the bacon in half, lengthwise.
Prepare the beef patties by combining the ground sirlon, ground chuck, salt, pepper, garlic, pinot noir, cornstarch, and cooled minced bacon bits. Refrigerate until ready to grill.
Brush grill rack with vegetable oil. Place patties on rack, cover, cook, and turn over once depending on preference. It will be about 4-6 minutes for medium.
Prepare slit Kaiser rolls by spreading butter on each slice of roll. Place cut side down of roll on grill for 2-3 minutes.
Assemble patties but spreading mayonnaise on each slice of the roll. Place a slice of lettuce, tomato slice, patty, ketchup, 4 pieces of bacon. Then add roll top and serve immediately. Serves 6.