Wine Varietal: Chardonnay
Balsamic Berry Relish
1 pound strawberries
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/8 teaspoon coarse freshly ground black pepper
2 pounds ground chuck
1/4 cup balsamic vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Sweet & Spicy Peppered Bacon
9 slices peppered bacon
1 ½ teaspoons cayenne pepper
5 teaspoons brown sugar
2 medium yellow onions
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon brown sugar
Canola oil, for brushing on the grill rack
6 fresh rectangular ciabatta rolls, split
1/4 cup melted butter
1/4 cup olive oil
6 wedges Laughing Cow original creamy swiss cheese
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the relish, wash, stem and vertically slice berries into a medium bowl. Stir in balsamic vinegar, brown sugar and pepper. Cover with plastic wrap and set aside to marinate for 1 hour.
To make the patties, combine the ground chuck, vinegar, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape the beef mixture into 6 round, equally-sized patties. Cover with plastic wrap and refrigerate until ready to grill.
To season the bacon, evenly sprinkle slices first with cayenne pepper, followed by the brown sugar. When the grill is ready, cook the bacon in a large, heavy, nonstick, fire-proof skillet until golden and crisp, about 7 minutes. Transfer to paper towels to drain, then wrap in foil to keep warm.
To make the onions, peel, then cut them into thin slices and separate the rings. Place the butter and olive oil in a medium, heavy, nonstick, fire-proof skillet on the grill until the butter is melted and bubbly. Add the onions to the skillet and stir until they are coated with the oil/butter. When onions begin to soften, sprinkle them with salt and brown sugar and continue to stir until they are soft and golden in color, about 6 minutes. Set aside.
Brush the grill rack with canola oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes per side for medium. Brush both sides of the rolls with a mixture of melted butter and olive oil. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 1-2 minutes of grilling. Remove the patties and rolls.
To assemble the burgers, spread each roll bottom with a wedge of Laughing Cow cheese. Top with a small mound of caramelized onions and burger patty. Arrange 1 1/2 slices of bacon on top of each patty, followed by a generous heap of berry relish. Top with roll and serve.
Makes 6 burgers