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Knock Your Socks Off Cranberry, Bacon, Onion Burger

Nothing is more satisfying than a great tasting burger hot off the grill, especially one that wakes up your tastebuds with the tang of chewy cranberries, the crunch of crumbled bacon and the sweetness of Vidalia onions. Our "Knock Your Socks Off Cranberry, Bacon, Onion Burger" is a winner in our books, because the hamburger patty is filled with the zip of horseradish and flavorful spinach, among other ingredients. And, to top it off, a freshly baked buttery brioche roll is the perfect complement. Enjoy with a glass of Sutter Home Pinot Grigio to make the meal complete!


10 slices smoked, thick-cut bacon
2 medium vidalia onions
8 ounces dried cranberries
3/4 cup Sutter Home Pinot Grigio
4 cups loosely packed baby spinach
14 Ritz crackers
2 pounds fresh ground chuck (80% lean)
2 eggs
1 teaspoon cream style horseradish
1 teaspoon celery salt
1 tablespoon worcestershire sauce
1/2 cup grated parmesan cheese
1 teaspoon kosher salt
olive oil
6 slices monterey jack cheese
6 brioche rolls


1. Cook bacon in skillet until crispy; set bacon aside on paper towels and reserve bacon grease. Once bacon is cool enough to handle, crumble bacon into pieces and set aside. 2. Slice vidalia onions and saute in skillet using reserved bacon grease. Once onions are clear in color, remove them from the pan and set aside. Reserve remaining bacon grease. 3. Place cranberries and wine in saucepan; simmer until most of wine is gone and cranberries are soft but still slightly chewy. 4. Coarsely chop fresh spinach. Saute spinach in skillet using one tablespoon of reserved bacon grease. Cook spinach until it is bright green. Set spinach aside. 5. Put Ritz crackers in a ziploc bag and crush them. Set aside crackers. 6. Combine ground chuck, eggs, horseradish, celery salt, worcestershire sauce, parmesan cheese, kosher salt and Ritz crackers. Mix together well with your hands and form six patties. 7. Oil grill. Cook patties for ten minutes on each side on low to medium heat. Check internal temperature for 160 degrees. Once patties are near 160 degrees, add one slice of monterey jack cheese on top of each patty. On the outside edge of the grill, place brioche rolls, cut side down, to toast for approximately two minutes. 8. Take bottoms of brioche rolls and spoon cranberries on them, followed by a handful of crushed bacon. Place patty on top of bacon and cranberries. Place onions on top of cheese covered patty and put brioche bun top on. Enjoy!


Our family of six has been working on creating a better burger since May; we believe that this is our best-tasting recipe! It's been a great family effort and a wonderful way to spend the summer using our grill. As our nine-year old daughter Molly has reminded us all summer, "Be the burger! Think like the bun!!"  Mark, Ann Danny, Molly, Kate and Scottie