Wine Varietal: Pinot Noir
2 ½ pounds ground beef
1/2 cup chopped pecans
2 TBS dark brown sugar
2 tsp. salt
1/4 tsp. ground cayenne pepper
1 cup honey mustard
1/4 cup Sutter Home Pinot Grigio
6 individual brioche buns, split
3 TBS olive oil
6 thick slices of Pepper Jack cheese
12 slices of Applewood smoked bacon, crispy
6 individual Romaine lettuce leaves
Preheat the gas grill to medium-high.
In a large bowl, add your ground beef, chopped pecans, brown sugar, salt and cayenne pepper. Mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 6 patties. Set aside to let rest.
In a medium sauce pan, whisk together your honey mustard and Pinot Grigio. Place on the hot grill and bring to a simmer. Whisk and simmer until reduced to a glaze. Set aside and keep warm while you cook our burgers.
Put your burger patties on the preheated grill over direct heat. Cook burgers for a total of 5 minutes per side, brushing with Honey Mustard glaze every minute or so. A few minutes before the burgers are cooked to your desired doneness, brush the inside of your brioche buns with 3 tablespoons of olive oil and put on the grill to toast slightly. Lay a slice of cheese on top of each patty about 1 minute before removing from the grill. When everything is ready, assemble your burgers – place a burger inside each bun, topped with a 2 slices of crispy bacon and a leaf of Romaine lettuce. Finish with top of roll. Enjoy!