Prep 15 mins
Cook 15 mins
This burger recipe is from another site and was submitted by Brian. Here are his comments: "I guess this could be a main dish or even outdoor cooking...you can decide...but they are taassty! :)" Makes about six sandwiches (but that depends on how large you make 'em)
- 1⁄2 lb thick sliced pepper bacon (1/4 in. dice)
- 2 tablespoons bacon fat
- 1 cup sweet onion (1/4 in. dice)
- 2 tablespoons fresh garlic, chopped fine
- 2 cups cabernet sauvignon wine
- 2 lbs ground sirloin
- 1⁄2 lb maytag blue cheese (use whatever you like, but Maytag is sooo creamy and mild)
- 6 large onion rolls
- 3⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 1 1⁄2 tablespoons fresh basil, chopped
- 1 tablespoon fresh Italian parsley, chopped
- 4 teaspoons capers, drained and chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Fry the bacon in a dry pan until crisp.
- Remove the bacon and drain on paper towels, discard all but 2 tablespoons of the fat.
- Saute the onion in the reserved bacon fat until just beginning to brown.
- Add the garlic and cook until the onion is well browned.
- Add the wine and cook until there is very little liquid left.
- Remove from heat and allow to cool completely.
- Mix bacon and cooled onion mix into the ground sirloin.
- Separate into 6 equal portions and form into patties about 1/2" thick.
- Grill over high heat about three minutes per side to medium doneness or to your preference.
- Top with blue cheese and cover to melt the cheese.
- While cheese is melting place the buns under the broiler and toast them to golden.
- HERBED MAYO:
- Combine all ingredients and chill thoroughly.
- Spread 1 1/2 tablespoons herbed mayonnaise on each half of each of the buns.
- I like to use a slice of ripe tomato and some shredded iceberg lettuce (I know, some will laugh at the lettuce, but I like it).
- Top with the cooked patties and the top bun -- then enjoy!