Ingredients:

Yields: 4
Cook: mins
Prep: 15 mins

Burger:

• 1-pound lean ground beef
• 1 large red onion, sliced
• 1/2 cup merlot
• 4 slices Roquefort cheese
• 4 slices white cheddar cheese
• Cooked bacon, reserve fat
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 hamburger buns

Herbed Potato Chips:

• 1 pound potatoes
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Herb Mayo: 

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon thyme, chopped
• 1 teaspoon rosemary, chopped
• 1 teaspoon chives, snipped
• 1 tablespoon bacon fat
  

PREPARATION: 

• Mix all ingredients for herb mayo sauce and set aside for later use
  
• In a medium saucepan, add onions and merlot and cook on low heat stirring occasionally, until soft
  
• Transfer onions to small bowl and set aside
• Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
  
• Spread hot coals over grilling area and preheat grill for approximately 10 minutes
  
• Wash and scrub potatoes in cold water, and cut inch 1/4 inch slices
  
• In a medium bowl, toss potatoes into olive oil, and mix until fully coated
  
• Divide ground beef into 4 even portions and press each portion into a 3/4-inch-thick patty
  
• Season both sides of the patties with salt and pepper
  
• Once coals have ashed over, place potatoes and hamburger patties over direct heat on the grill grate
  
• Cover grill and allow patties to cook 6-8 minutes per side, flipping once while cooking
  
• Allow fries to cook for 20 – 25 minutes, then remove from grill to cool
  
• Once patties have reached an internal temperature of 160 degrees, top each burger with a slice of Roquefort and cheddar cheese
  
• Once cheese is melted, remove burgers from grill
  
• Place burgers on a bun and top with herb mayo sauce, onions and bacon
• Serve with fries and enjoy!