Wine Varietal: Zinfandel
1/2 cup minced onion
2 cloves garlic, minced
1/4 cup Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds ground chuck
6 slices applewood-smoked bacon
1/2 cup ketchup
1/2 cup mayonnaise
1 teaspoon lemon juice
2 – 3 tablespoons vegetable oil for brushing the grill grates
6 ounces fresh mozzarella
6 ounces Virginia ham
3 tablespoons softened butter
6 large hamburger buns
1/3 cup chopped black olives
1 head butter lettuce
2 large ripe tomatoes, sliced thick
Preheat gas grill to medium-high or prepare a medium hot fire in a charcoal grill with a cover.
For patties, combine onion, garlic, Worcestershire sauce, salt and pepper in a large bowl. Mix the beef with the seasonings, handling the mixture as little as possible. Form into 6 patties that fit the size of the buns. Cover with plastic wrap and refrigerate or place in cooler.
Place bacon in a large, grill-proof skillet and cook until crisp. Drain on paper towels. Wrap in aluminum foil to keep warm.
To prepare salsa golf, combine the ketchup, mayonnaise and lemon juice in a small bowl. Cover with plastic wrap and set aside.
To cook the patties, brush the grate with vegetable oil. Place the patties on the grill, cover and cook for 4-6 minutes. During the last 2 minutes of cooking, put a small mound of cheese on each burger and allow it to melt. Grill the ham slices for 1 minute. Butter the buns, and place them on the outer edges of the grill to toast for about 3 minutes.
To assemble the burgers, spread both sides of the buns with salsa golf. Starting with each bottom bun, add a spoonful of chopped olives, lettuce, a slice of tomato and the burger. Add a slice of ham, a piece of bacon and the top half of the bun.
Makes 6 burgers