Wine Varietal: Zinfandel
1 pound ground chuck
1 pound ground sirloin
6 bakery style rolls (soft but crusty you know the ones)
1-cup fresh cut wheat bread pieces/crumbs not packed
(About 3 slices no crust)
5 ounces of sliced extra sharp cheddar
(About 3/16 inch thick is perfect)
12 strips of smoked bacon
6 slices of red onion
1/3 cup of mayonnaise
4 tablespoons milk
4 tablespoons of ranch dressing
4 tablespoons Worcestershire sauce
4 tablespoons of vegetable oil (for grill)
3-tablespoon dark brown sugar
2 tablespoons of Montreal style seasoning
2 tablespoons of Dijon mustard
9 leaves of romaine lettuce
Prep – Bacon needs to be laid flat in a single layer on a sheet pan and sprinkled with ½ the brown sugar, leave set at room temperature while prepping. In a small bowl combine mayonnaise and Dijon mustard and refrigerate until assembly.
Combine ground chuck and sirloin in a large bowl. Using a fork, separate and combine in a folding fashion then add bread pieces/crumbs and fold to combine. In a separate bowl, combine milk and ranch dressing and whisk together. Pour the milk mixture over the meat folding to combine. Turn meat onto a piece of wax paper. If the mixture does not look combined, kneed a couple of times. (Do not overwork) Split mixture in half and form 2 even rectangular loaves. Divide loaves into 6 equal portions. Form the first 6 into thin round patties just over 4 inches round with a bit of extra thickness at edges. (Similar to a pizza crust) Now fit the sliced cheddar into the center of the patty keeping it away from the edge about 1/4 inch. Then form the remaining portions into round patties just over 4 inches round and place on top of the cheddar and work the edge together sealing in the cheese. Place patties on a wax paper lined baking sheet. The patties are very tender. I always work on wax paper to help support and keep them from tearing. Generously sprinkle with Worcestershire sauce and place in the freezer for 10-12 minutes. This is a good time to fire up the grill and turn the bacon and sprinkle with remaining brown sugar. If the rolls are not split, do so now and wrap in aluminum foil. It is time to flip burgers and marinate the other side with more Worcestershire sauce and return to freezer for addition 5-10 minutes.
Grilling – It is easiest to start grilling the bacon first on a medium grill and then returning it to the grill to just reheat after the burgers are off the grill while toasting the buns. Buns can be heated in the foil while other items are cooking. Keep away from grates or set on top of lid. When bacon is cooked and off the grill, oil cooking grates and turn grill up, you want it hot. At this time, sprinkle burgers generously with Montreal seasoning. Lightly pat into the meat and place seasoned side down on the hot grill. Season topside and then do not touch burger for 2 ½ to 3 minutes, burger is very tender. Flip to a new hot area and grill 3 more minutes. Have pan with foil nearby. Burgers need to rest covered in foil after coming off the grill for 4-5 minutes. With a minute left before burgers come off grill, place onions slices on re-oiled grill grate. As burgers come off, set grill to medium low, turn onions, return bacon to grill, and toast cut side of buns. Onions, bacon and buns will come off grill simultaneously. Grab the mayo and assemble.
Assembly – Swipe top and bottom of roll with Dijon/mayo not excessive then cover bottom with romaine leaf single layer covering bun then burger, 2 bacon strips crossed, grilled onion, roll top and serve.