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BACON WRAPPED SPICED BURGER WITH SWEET MUSTARD GLAZED ONIONS

This recipe was inspired by several of the BBB contest sponsors. Not only did I want to incorporate the sponsors, but I wanted to create a tasty burger in doing so. The California Avocado cheese mixture adds relief to the subtle spiciness of the burger. The addition of Sutter Home Zinfandel adds to the spiciness of the burger through “spicy berries and juicy pepper.” The Grey Poupon honey mustard glaze accentuates the sweetness of the caramelized onions. And of course the Colavita extra virgin olive oil adds flavor and texture during grilling. This burger is relatively easy to make while the ingredients are kept to a minimum. This burger is truly one of my best creations as it would please any palate.

Ingredients 

1 whole garlic bulb
1 tablespoon Colavita extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh black pepper
2 medium red onions
1/4 cup honey
1/2 cup Grey Poupon Dijon Mustard
1 teaspoon fresh lemon juice
1 teaspoon prepared Cajun seasoning (Tony Chachere)
12 slices thick cut hickory smoked bacon
1.25 lbs Angus ground chuck
1.25 lbs Angus ground sirloin
1 tablespoon Grey Poupon Dijon Mustard
3 tablespoons Sutter Home Zinfandel
1 teaspoon kosher salt
1 tablespoon prepared Cajun seasoning (Tony Chachere)
3 tablespoons minced fresh parsley
1 roasted garlic bulb (reserved from above)
Vegetable oil for seasoning the grill
1 small ripe California avocado
2 tablespoons Colavita extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 package (5.2 ounce) Boursin Garlic and Herb cheese
1 tablespoon Grey Poupon Dijon Mustard
6 fresh Kaiser Rolls, sliced in half
6 romaine lettuce leaves
6 (1/4 inch thick) beefsteak tomato slices

Instructions 

Preheat a gas grill to a medium-high heat.

To prepare the roasted garlic: Cut off the top 1/4 inch to 1/2 inch of the garlic bulb. Remove any of the loose skin from the bulb. Drizzle the garlic bulb with the olive oil and sprinkle with the salt and pepper. Wrap the garlic bulb in aluminum foil, leaving space around the bulb for steam. Place the garlic pouch on the grill. Cover and cook for approximately 1 hour. Remove after one hour and set aside to cool, then squeeze the garlic into a bowl, cover with plastic wrap and set aside for future use.

To prepare the honey mustard glazed onions: Slice the onions into 3/4 inch thick slices and skewer each onion slice with a wooden skewer to hold together. Combine the honey, Grey Poupon, lemon juice, and Cajun seasoning in a bowl and mix. Place the onions in a shallow container and pour the mixture over them, covering both sides of the onion. Cover with plastic wrap, and set aside for future use while keeping cool.

To prepare the patties: Preheat a 12-inch fire proof skillet on the grill. Add the bacon in batches and cook until limp (approximately 3-4 minutes). Remove and set aside for future use. Add the chuck, sirloin, Grey Poupon, Sutter Home Zinfandel, salt, Cajun seasoning, parsley, and reserved roasted garlic to a large mixing bowl. Combine the ingredients, while handling the meat as little as possible to avoid compacting. Form the mixture into six patties, slightly larger than the size of the buns. Crisscross two bacon slices around each patty and secure with toothpicks on the under side. Loosely wrap the patties in plastic wrap and set aside to keep cool until ready to grill.

Prior to cooking the patties, remove the onions from the marinade and set aside (reserve the marinade for future use). When the grill is ready, brush the grill rack with vegetable oil and place the patties and the onions on the grill. Cook the patties, turning only once, until done to preference, 5 to 6 minutes on each side for medium. Grill the onions on each side for 5-6 minutes until tender and slightly browned. Frequently baste the onions with the reserved marinade during the cooking process. When the patties are ready, remove from the grill and place on a tray. Remove toothpicks from the bacon and loosely cover the patties with foil to keep warm. When the onions are ready, remove from the grill and place on a tray and loosely cover with foil to keep warm.

While the patties and onions are cooking, peel the avocado and split in half, removing the seed. Brush the avocado with olive oil and season both sides with salt and pepper. Place the avocado slices on the grill for 1-2 minutes on each side and remove. Dice the avocado and combine with the Boursin cheese and Grey Poupon in a mini food processor and blend until smooth. Prepare the Kaiser rolls by slicing in half and lightly spreading 1 teaspoon of the avocado/cheese spread on the cut side of each roll. Once the patties and onions are removed from the grill, lightly toast the rolls on the grill for approximately 20 seconds.

To assemble the burger: Lightly spread equal portions of the remaining avocado/cheese spread to the cut sides of the grilled rolls. On each roll bottom, add a lettuce leaf, a tomato slice, a burger patty, and equal portions of the grilled onions. Add the roll top and serve.

Comments 

This burger recipe is truly one of my favorites as I am sure it will be one of yours.