Wine Varietal: Merlot
3 lb 80/20Ground beef
3 Tubes of Crescent Roll dough in fridge section at grocer.
6 Large Slices Monterrey Jack Cheese
2 Large Portabello Mushrooms Chopped small
1/2 Yellow Onion Chopped
9 slices Pre-cooked Bacon
3 tbl Tiger sauce ( found in grocer by hot sauces)
3 tbl Worcestershire Sauce
1 tbl Ground black pepper
1 tsp Salt
1/4 cup vegetable oil
1/4 cup Sutter home Chardonnay
1/4 cup all purpose flour
Pre-Heat Grill to 350- 375 degrees
Place onion, mushrooms in tin foil pouch, add wine, seal pouch , grill for 5 minutes. Place bacon on foil on grill for 5 minutes. Take off grill set aside for later.
In large mixing bowl combine: Beef, tiger suace, worcestershire sauce, black pepper, salt , mix until well combined.
Divide beef into 1/4 lb balls , should make twelve balls.
Pat out 6 patties and place , 1 1/2 pieces of crumbled bacon, 1tsp mushrooms, 1tsp onion, and 1 slice cheese on top of all 6 patties. Take remaining patties and place on top, seal edges of the combined burgers. Make sure each burger is sealed well before cooking.
Brush with vegetable oil and place on grill, grill 6 minutes on each side, or until internal temp is 110 degrees. Take off grill and allow to cool while preparing dough.
Roll out dough on floured surfacec to nice smooth square. Place burger on dough and cut out circle of dough larger that burger. Enough dough to pull up and wrap entire burger. These dough circles may vary due to size of burgers. Make sure the entire burger is wrapped throughly.
Brush dough with vegetable oil, and place on grill towards the back for better cooking. Grill for 15-20 minutes or until golden brown and throughly cooked.
Take off grill and allow to rest before cutting. Drizzle tiger sauce over top cut in half and serve.