Ingredients

• Habanero Cheese Spread:
• 8 ounces shredded habanero cheddar cheese
• 2/3 Cup mayonnaise
• 2 scallions, chopped
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Wild West Slaw:
• 1/4 Cup honey mustard
• 6 tablespoons barbeque sauce
• 6 tablespoons mayonnaise
• 4 Cups shredded coleslaw mix (green cabbage, carrot and red cabbage)
• Bacon:
• 12 slices bacon
• Patties:
• 2 1/2 Pounds ground round
• 2 Teaspoons minced garlic
• 1/2 Cup picante sauce
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Additional ingredients:
• Vegetable oil for brushing the grill rack
• 6 good quality hamburger rolls, split
• 3 ounces barbeque potato chips

Instructions

• Preheat a gas grill to medium-high heat.
• Prepare the habanero cheese spread:
• Place the cheese, mayonnaise, scallions, garlic, salt and black pepper into a medium bowl, mix together to fully combine.
• Cover and refrigerate until ready to assemble burgers.
• Prepare the slaw:
• In a medium bowl, mix together the honey mustard, barbeque sauce and mayonnaise until fully combined.
• Add in the slaw mix and mix until fully coated with dressing; cover and set aside until ready to assemble burgers.
• Prepare the bacon:
• Place a large piece of heavy-duty aluminum foil onto grill.
• Fold up the edges to create a 1-inch rim (in order to hold the bacon grease while bacon cooks).
• Place bacon onto the foil, in a single layer, and cook until it is crisp, approximately 8 – 10 minutes, turning the bacon once during the cooking process.
• Transfer the bacon to a paper towel lined plate to drain, set aside.
• Very carefully remove foil from the grill and dispose of.
• (You could also use a disposable rimmed aluminum foil pan in place of the heavy-duty aluminum foil.)
• Prepare the patties:
• Place the ground round, garlic, picante sauce, lime zest, lime juice, salt and black pepper into a large bowl. Handling the meat as little as possible, mix well.
• Form the mixture into 6 equal patties to fit the rolls.
• Brush the grill rack with vegetable oil.
• Place the patties on the grill rack and cook for 4 to 5 minutes per side for medium.
• During the last 2 minutes of grilling, place the rolls, cut side down, around the edge of the grill to toast lightly.
• To assemble the burgers, evenly divide the slaw onto the bottom halves of the rolls, top evenly with the potato chips, a burger, and the bacon.
• Spread the habanero cheese spread onto cut side of top halves of the rolls, place cheese side down on top of the burgers.

Ingredients

1 1/2 pounds ground beef (chuck)
1/2 pound buffalo burger
3 cloves garlic, minced
1 tbsp Worcestershire sauce
1/4 cup Shiraz
1 tsp coarsely ground pepper
2 tsp salt
6 tbsp oil for grill
6 whole wheat Kaiser rolls, split
8 oz goat cheese, softened
1/2 pound baby spinach leaves
1 red onion, thinly sliced
8 oz huckleberry jam
8 oz smoked salmon, flaked

Instructions

Lightly mix ground beef and buffalo burger with garlic, worcestershire, shiraz, pepper and salt. Quickly shape mixture into 6 large patties (to fit rolls). Prepare coals, brush grill with oil. Grill patties about 4" from coals, approximately 10-15 minutes or until desired doneness is achieved. Just turn the patties over once and don't squeeze. Lightly toast Kaiser rolls on grill. Immediately spread a thin layer of goat cheese on bottom half of roll and a more generous layer of goat cheese on the top half of the roll. Starting with the bottom half of the roll, layer spinach, red onion and grilled patty. Spoon a generous dollop of huckleberry jam on patty, sprinkle with smoked salmon before adding top half of the roll.