8 strips Smithfield Hickory Smoked Bacon, cooked crisp and cut in half
8 thin slices sharp Cheddar cheese
4 brioche buns, spit horizontally
Lettuce
Tomato
Pickles
Mayonnaise
Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.); season with salt and pepper on both sides.
Grill burgers until internal temperature reaches 165oF., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt.
Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon.
Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.
Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.); season with salt and pepper on both sides.
Grill burgers until internal temperature reaches 165oF., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt.
Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon.
Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.
With its broad range of flavors, Chardonnay is a go-to white for a variety of meals. It stands up well to heavy creamed dishes, and also pairs nicely with lighter meals.