Cedar Avacado Bacon Burgers

Ingredients

1 cedar plank board
2 pounds ground round
6 slices raw hickory smoked bacon, finely chopped or ground
1/2 cup  Pretzels, Honey Mustard and Onion Flavor, finely crushed
4 tablespoons Sutter Home Merlot wine
3 teaspoons Creole Seasoning, divided
12 slices of California avacados
6 Kaiser rolls, split
3 tablespoons Colavita Olive Oil for rolls
3 tablespoons mayonnaise
3 tablespoons Dijon Mustard
6 green leafy lettuce leaves to fit rolls
6 slices of a large sweet onion
6 slices Monteray Jack Jalepeno Pepper cheese (room temperature) 6 large slices of tomato
1 1/2 teaspoons black pepper
Vegetable oil, for brushing on grill rack

Instructions

Soak cedar plank in water for at least 30 minutes. Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high. To make the patties, combine the beef, bacon, pretzels, wine, and 2 teaspoons creole seasoning in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six (6) equal portions and form the portions into patties to fit the rolls. Remove cedar plank from water. Peel and slice avacados and place on plank. Sprinkle with remaining teaspoon of creole seasoning. Brush the grill rack with oil. Place cedar plank on the rack and 6 meat patties on rack, cover, and grill until patties are browned on the bottoms, about 5 minutes. Turn the patties and continue grilling about 5 minutes. Remove cedar plank from grill. Continue grilling patties until beef is no longer pink, about 5 minutes longer. During the last few minutes of cooking, brush the cut sides of the rolls with olive oil then place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. When patties and rolls are at desired doneness, remove from grill. To assemble the burgers, spread mayonnaise evenly on cut sides of roll halves, spread Dijon Mustard evenly on cut sides of roll halves. On each roll bottom, place lettuce leaf, onion slice, cooked meat pattie, slice of jack cheese, 2 slices of smoked avacado, and tomato slice. Sprinkle evenly with black pepper, add the roll tops and serve. Makes 6 burgers.