Wine Varietal: Cabernet Sauvignon
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
3 tablespoons ketchup
3 tablespoons wholegrain mustard
3 tablespoons ruby port
1/2 teaspoon Tabasco Sauce
1/3 cup mayonnaise
1/3 cup Major Grey’s Chutney
1/2 teaspoon curry powder
2 – 3 tablespoons vegetable oil for brushing the grill grates
6 ounces Stilton cheese, sliced into 6 pieces
3 tablespoons softened butter
6 large, sandwich size English muffins, split
1 bunch watercress
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 muffins. 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 the glaze, combine the ketchup, mustard, port and Tabasco Sauce in a small bowl. Cover with plastic wrap and set aside.
To prepare the chutney mayonnaise, combine the mayonnaise, chutney and curry powder. Cover with plastic wrap and refrigerate or place in cooler.
To cook the patties, brush the grate with vegetable oil. Place the patties on the grill, cover and cook for 4 minutes. Flip each burger; brush it with glaze and cook for another 3 minutes. Flip again, brush with glaze and after about a minute, place a slice of cheese on each burger and allow it to melt for 1 minute. Butter the muffins, and place them on the outer edges of the grill to toast for about 3 minutes.
To assemble the burgers, spread the bottom of each muffin with chutney mayonnaise, add watercress leaves, a slice of tomato, the burger, a slice of bacon and the muffin top.
Makes 6 burgers