Wine Varietal: White Zinfandel
1 tablespoon grated fresh horseradish
1 cup mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
zest of 1/2 lemon
1 teaspoon fresh lemon juice
SWEET & SPICY BELL PEPPER RELISH
Juice of one medium sized orange
2 tablespoons apple cider vinegar
2 tablespoons orange marmalade
1 tablespoon grated orange zest
1 medium orange bell pepper, seeded and diced
2 medium-sized jalapenos, seeded and diced
1/4 cup diced red onion (use remainder of onion for slices, below)
12 slices bacon, cooked crisp
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon fresh grated ginger
1 tablespoon fresh grated garlic
1 tablespoon soy sauce
2 pounds ground chuck
6 bakery-quality Kaiser rolls, split
6 tablespoons butter for spreading on buns
canola oil for brushing on grill
6 leaves Romaine lettuce
6 slices tomato
6 thin slices red onion (remainder from relish, above)
GRILL: Preheat gas grill to medium-high (or prepare the coals for medium-high heat on a charcoal grill).
HORSERADISH MAYO: Peel the horseradish root and grate on a box grater or microplane and place in medium mixing bowl. Add mayonnaise, salt, pepper, lemon zest, and lemon juice and whisk until it’s mixed well. Set aside and keep cold until assembly.
PATTIES: Cook bacon in skillet until crisp. Drain and set aside until assembly. Add salt, pepper, and red pepper flakes to a coffee grinder and pulse until finely mixed. Place spice mixture in large bowl and add ginger, garlic and soy sauce. Mix well. Add ground chuck to same large bowl and mix until well blended, handling the meat as little as necessary. Shape the ground chuck into 6 equal patties a little larger than the diameter of the Kaiser rolls. Set aside on a tray. Scrape the grill grates clean, and apply a small amount of canola oil to the grill rack. Place the patties on the grill, not too close together and cook, only turning once, 5-7 minutes on each side for medium.
BUNS: Spread 1/2 tablespoon of butter on each cut side of Kaiser rolls and place on the grill to toast lightly during the last 2-3 minutes of cooking.
ASSEMBLY: Place bottom of Kaiser roll, cut side up, on a plate, spread about a tablespoon of horseradish mayo, add a lettuce leaf, a tomato slice, and slice of red onion, then add a patty. Spread 2 tablespoons of sweet and spicy relish on each patty, then place 2 strips of bacon on top of each patty. Spread about a tablespoon of horseradish mayo to the cut side of each Kaiser roll crown to complete the burger assembly. Serve immediately. Makes 6 burgers.