Wine Varietal: Zinfandel
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup Heinz Ketchup
1/4 cup Sutter Home Zinfandel
1/4 cup brown sugar
2 tablespoons Colavita extra virgin olive oil
1/2 teaspoon onion powder
1/2 teaspoon salt
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 tablespoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon dried oregano
2 1/4 pounds freshly ground beef chuck
12 slices thick cut applewood smoked bacon
6 slices good quality sharp Cheddar Cheese
6 firm hamburger buns or Kaiser rolls, split
Oil to brush the grill
1/2 teaspoon kosher salt
2 cups shredded iceberg lettuce
Preheat a gas grill to medium high heat. In a medium sized fire safe saucepan combine the Worcestershire sauce, ketchup, Zinfandel, brown sugar, olive oil, onion powder and salt; Heat over the hot grill, stirring occasionally until thickened and bubbly, about 10-15 minutes. Remove from the heat and cover.
To prepare the patties, stir together the chili powder, cumin, paprika, black pepper, coriander, cayenne pepper, onion powder, red pepper, salt and oregano. Break the ground beef chuck apart into a large bowl. Sprinkle the combined spices over the meat and using your hands gently work the spices into the meat, being careful to not overwork the meat. Form the meat into six equal sized patties; set aside.
Cook the bacon slices until crispy, directly on the grill rack, a few slices at a time, watching carefully to avoid burning; drain on paper towels.
Place the rolls, split side down on the grill to lightly toast, remove and cover to keep warm.
Lightly brush the grill rack with oil. Place the patties on the grill and cook in a closed grill for three minutes. Using a spatula, flip the patties, then brush the cooked side generously with the barbeque sauce. Cook patties for an additional 2 minutes then flip with a spatula again, brush generously with the barbeque sauce and top each with a slice of cheddar cheese. Cook for an additional 1-2 minutes for medium rare.
To assemble the burgers, sprinkle the 1/2 teaspoon of salt over the lettuce and stir to coat. Arrange the lettuce on the bottom half of each roll. Top the lettuce with a patty, cheese side up. Arrange two slices of the bacon over each patty, top with the remaining roll halves and serve immediately.
Yield: six servings