Wine Varietal: Cabernet Sauvignon
2 pounds ground black angus chuck
4 tablespoons bottled cream style horseradish
1-1/2 tablespoons Lea Perrins Worcestershire Sauce
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
MAPLE-GLAZED PEPPERED BACON:
12 strips smoked applewood bacon
3 tablespoons pure maple syrup
6 grinds (or to taste) of black peppercorns from hand-held grinder
2 tablespoons Colavita Natural Garlic Oil Blend
4 cups thinly sliced red onion
1 tablespoon packed brown sugar
1/2 teaspoon salt
6 large apple rings-sliced 1/3-inch thick (from center of 2 cored tart apples)
1 tablespoon pure maple syrup
1/4 teaspoon apple pie spice
Vegetable oil for brushing grill rack
6 thin slices sharp cheddar cheese
6 large cheddar cheese rolls
6 tablespoons mayonnaise
Preheat gas grill to medium-high or prepare a charcoal grill with cover to medium-hot heat.
To prepare patties, in a large bowl gently mix chuck with horseradish, Worcestershire sauce, salt and pepper then form 6 patties. Indent center of each patty. Refrigerate until needed.
To prepare bacon, place a large fire-proof skillet on grill rack. On a work surface, brush one side of bacon with half the maple syrup and grind peppercorns over bacon until nicely peppered. Press peppercorns into bacon. Turn bacon and repeat procedure. In hot skillet, working in two batches if necessary, cook bacon to crisp, turning occasionally. Remove from rack and transfer bacon to paper towels; set aside.
To prepare onions, drain bacon fat from skillet and return skillet to rack. Heat garlic oil in skillet to hot then add onions and brown sugar. Stir and cook until onions are light golden. Remove from rack, season with salt and cover until needed.
To prepare apples, brush both sides of apple rings with maple syrup and season with apple pie spice. Set rings on a plate near grill.
Brush grill rack with vegetable oil. Retrieve patties and place on grill rack. Cook covered 5 to 6 minutes, per side or until desired doneness and during final minutes of cooking, top patties with cheese and place apple rings on grill rack. Grill covered to melt cheese and until apple rings are marked on both sides. Remove burgers to a plate and top each with an apple ring. Lightly toast rolls split side down on rack and set skillet with onions on rack to warm.
To assemble, smear mayonnaise over toasted roll bottom, top with a apple/cheese topped burger, equal amounts of onion then two slices of bacon per burger. Close with a roll top.