Cheddar Burger

Wine pairing: Croc Crossing Shiraz
Yield: 8 Burgers

Shiraz (also known as Syrah) is known as a wine that's "fruit forward". This means you get a nice big mouthful of black berries with a touch of spice. A nice aged cheddar helps bring out the berry flavours and the smoky bacon on this burger will mingle with the notes of the wine. The key to tasting wine with food is to take a sip of the wine, then a bite of the food, then a sip of the wine after the food.

Ingredients
3 lbs/1.5kg ground beef
1/4 cup/60ml chopped onions
2 cups/500ml chopped raw bacon
2 cups/500ml diced aged cheddar
4 tablespoons/60ml hoisin sauce
1 tablespoon/15ml worstershire sauce
1/2 cup/125ml breadcrumbs
2 tablespoons/30ml finely chopped garlic
1/2 cup/125ml finely chopped herbs (tarragon, parsley and chives)
Salt and pepper to season
2 eggs

Glaze
1/2 cup/125ml BBQ sauce
1/4 cup/60ml hoisin sauce
2 tablespoons/30ml honey
1 tablespoon/15ml ground cinnamon

Method

Sauté the bacon over medium heat until cooked through (reserve the fat). While the bacon and fat are still warm, pour them over the ground beef in a large bowl, add the remaining ingredients and mix well. Then form mixture into 8 even size burgers, wrap in cling film and chill for at least one hour.

To make the glaze combine the barbeque sauce, hoisin sauce, honey and ground cinnamon. Grill the burgers on the BBQ and brush with the glaze every time you turn the burgers. Once cooked through serve with a final brushing of the glaze.