Cabernet Bacon Blue Burgers With Herbed Mayonnaise - B/S

• 12 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
• 12 lb maytag blue cheese (use whatever you like, but Maytag is sooo creamy and mild)
• 6 large onion rolls
• 34 cup mayonnaise
• 14 cup sour cream
• 1 12 tablespoons fresh basil, chopped
• 1 tablespoon fresh Italian parsley, chopped
• 4 teaspoons capers, drained and chopped
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

1. BURGERS:
2. Fry the bacon in a dry pan until crisp.
3. Remove the bacon and drain on paper towels, discard all but 2 tablespoons of the fat.
4. Saute the onion in the reserved bacon fat until just beginning to brown.
5. Add the garlic and cook until the onion is well browned.
6. Add the wine and cook until there is very little liquid left.
7. Remove from heat and allow to cool completely.
8. Mix bacon and cooled onion mix into the ground sirloin.
9. Separate into 6 equal portions and form into patties about 1/2" thick.
10. Grill over high heat about three minutes per side to medium doneness or to your preference.
11. Top with blue cheese and cover to melt the cheese.
12. While cheese is melting place the buns under the broiler and toast them to golden.
13. HERBED MAYO:
14. Combine all ingredients and chill thoroughly.
15. ASSEMBLE:
16. Spread 1 1/2 tablespoons herbed mayonnaise on each half of each of the buns.
17. 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).
18. Top with the cooked patties and the top bun -- then enjoy!

pepper bacon, bacon fat, sweet onion, fresh garlic, cabernet sauvignon wine, ground sirloin, cheese, onion rolls, mayonnaise, sour cream, fresh basil, fresh italian parsley, capers, lemon zest, lemon juice

Taken from www.food.com/recipe/cabernet-bacon-blue-burgers-with-herbed-mayonnaise-b-s-204166 (may not work)