Wine Varietal: Cabernet Sauvignon
3lbs. Ground beef
1lb. Bacon; fried & crumbled
12 cloves garlic, crushed
1 sweet onion; chopped
1 stick real butter
6 small sized sub rolls
1 tub blue cheese crumbles
6 slices provolone, cheddar, or montery jack cheese
1/2 cup Cardini’s caesar dressing
Melt 2 Tablespoons of the butter oved med-hi heat. Add onion and cook till browned; set aside to cool.
In large bowl, Mix with hands, ground beef, 6 cloves of crushed garlic, bacon crumbles & cooked onions. Form into 6 large & 6 small balls. Working with 1 at a time, form 1 large ball into patty. Make a dent in the middle and fill with 2Tablespoons blue cheese crumbles. Take 1 small ball of ground beef and form into patty. Place on top forming a lid. Seal all around and pat into patty. Do the same with all others, making 6 large burgers.
Melt remaining butter over med heat. Add 6 cloves chopped garlic & cook for 1 minute. Remove from heat. Split rolls and brush with garlic butter. Grill burgers, turning and rotating to create cross grill marks, until cooked through. Do not press burgers down with spatula! During last 5-10 minutes cooking time, add garlic rolls to grill cut, buttered side down and grill till golden brown. Add cheese slices to tops of burgers. Assemble burgers on rolls top with Ceasar dressing and serve.