25th Anniversary Bonus Content

In celebration of our Top 100 Wines, all of WineSpectator.com is free through Nov. 24. The rest of the year, only members of our website can access the nearly 300,000 reviews in our Wine Ratings Search, our Wine Spectator Mobile tools, Insider and Advance newsletters, Tasting Highlights, magazine articles, recipes and more. Here's a sampling of the information that could be helping you to drink better.
Don't miss out: Become a WineSpectator.com member for 20% off the regular price. Your membership will begin as soon as free access ends. Join now!

Recipe Match for Châteauneuf-du-Pape Reds

Home-Ground Burgers with Bacon, Cheese and Fresh Thyme

 William Brinson

Ingredients

• 6 ounces bacon, chopped
• 1 cup finely chopped onion
• 3 tablespoons thinly sliced garlic
• 1 tablespoon fresh thyme
• 2 pounds boneless beef chuck, cut into 1-inch cubes (1/2-inch cubes if using a food processor to grind)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 slices cheddar cheese
• 4 sesame-seed hamburger rolls, lightly toasted
• 1 1/2 cups shredded iceberg lettuce
• 8 thin slices tomato
• Condiments, to taste

Directions

1. Heat a large skillet over medium heat. Add the bacon, and cook, stirring occasionally, until crisp and most of the fat has been rendered, 7 to 8 minutes. Add the onion, and cook until soft, 3 to 4 minutes. Add the garlic, and cook until fragrant and soft but not brown, 2 minutes. Add the thyme, and toss to combine. Remove skillet from the heat, and let the mixture cool to room temperature.

2. Place the beef in a large bowl. Pour the bacon mixture over the beef. Drizzle with Worcestershire sauce, and season with the salt and pepper. Toss gently and thoroughly to combine. Cover, and refrigerate 1 hour. (If grinding the meat using a food processor, place the mixture in the freezer.)

3. Using a home meat grinder, grind the meat following the manufacturer's instructions for a medium grind. (If using a food processor, grind in 3 or 4 batches using the pulse bar until the desired grind is achieved.) Gently form the ground meat into 4 patties, being careful not to overwork it. Cover, and refrigerate until chilled, 30 to 60 minutes.

4. Lightly oil the grate of the grill, and preheat the grill to medium. Place the patties on the grill, and cook for 5 to 7 minutes. Flip over, and place 2 slices of cheddar on each burger. Grill another 5 to 7 minutes to reach medium-rare, or until the desired doneness. Transfer the burgers to the rolls, and dress with the lettuce, tomatoes and condiments. Serve immediately. Serves 4.

Join Today!

WineSpectator.com's Recipe Search encompasses more than 600 wine-friendly dishes. If you're a member, you can look up recipes by food type, key ingredients or the wine to match—including nearly 60 recipes that pair well with red Rhône varieties.

Join Today!

Get 20% off an annual membership to WineSpectator.com and Wine Spectator Mobile.
Become A Member