Wine Varietal: White Zinfandel
5 slices hickory bacon diced
1/3 cup red onion diced
1-pint oysters chopped
1-teaspoon curry powder
2 sleeve of town house crackers (crushed)
6 good quality potato rolls split
6 leafs of leaf lettuce
6 teaspoons of cocktail sauce
Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high.
Heat a large, heavy nonstick fireproof skillet on the grill. Add the bacon and fry until extra crispy then add the onions and sauté for about 3 to 5 minutes add the oysters and sauté for about 5 to 8 minutes remove from heat and transfer to a medium bowl add the curry, egg and crackers mix well until the moisture is absorbed. Patty the mixture into 6 equal portions and place them on the grill cooking approximately 6 to 8 minutes each side until golden brown. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place equal portions of the leaf lettuce on each bun bottom, followed by an oyster burger and a teaspoon of cocktail sauce on each burger. Add the bun tops and serve.
Makes 6 burgers