Wine Varietal: White Zinfandel
1 pound thick sliced hickory smoked bacon
1 cup chopped sweet onion
2 pounds ground chuck
1 3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoon Lea & Perrins’ Worcestershire Sauce
2 tablespoons bacon drippings
3 tablespoon unsalted butter
5 cups chopped cabbage, 3/4 to 1-inch pieces
2 tablespoons prepared white horseradish
1/2 teaspoon freshly ground black pepper
1/2 to 3/4 sea salt
1 1/2 cup shredded sharp Cheddar cheese
olive oil for brushing buns and grill rack
6 large sourdough buns, split horizontally
6 (1 ounce) slices sharp Cheddar cheese
6 tablespoon Lea & Perrins’ Steak Sauce
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Cut bacon lengthwise, then cut bacon into small pieces. When grill is hot, heat a 10 1/2-inch cast iron skillet, add bacon and cook for 8 minutes, stir occasionally, pour off drippings as they accumulate(save). Add onions, and continue cooking until onions are transparent, 5 to 8 minutes. Remove bacon with a slotted spoon to layers of paper towels.
To make the patties, combine the ground chuck, salt, pepper, garlic powder, Worcestershire sauce, bacon drippings and 1/2 of the cooked bacon 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 slightly larger than the buns. Place on a platter, cover and chill until ready to cook. Brush cut sides of buns with olive oil.
Pour bacon drippings from skillet, return skillet with butter to grill rack. When the butter has melted add cabbage, black pepper, and 1/2 teaspoon salt, cook for 5 minutes, stir occasionally. Stir in horseradish, and remainder of bacon, continue to cook until cabbage is tender. Remove from grill, cover and set aside.
Brush grill rack with oil, cook patties to desired doneness, 5 to 7 minutes for medium.
Two minutes before patties: top patties with a slice of cheese, return cabbage to grill and stir in shredded cheese, taste after adding cheese and add more salt if needed. Place buns cut side down on grill and toast lightly.
To build burger, spread cut side of bun bottoms with steak sauce and add patty, cheese side down. Top each patty with cabbage mixture, add bun top and serve