Instructions: In a large saute pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Remove the bacon and set aside on paper towels to drain. Remove the pan from the heat.

Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4 inch thick). Season both sides of the burgers with salt and pepper.

Grill over Direct Medium heat until the internal temperature reaches 160 degrees for medium, 8 to 10 minutes, turning once halfway through grilling time. Top each burger with a slice of the cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard on the side, if desired.

This recipe yields 6 servings.

Wine Recommendation: A jammy red wine will match this classic burger perfectly. Consider a Zinfandel, a ripe Beaujolais from a recent vintage, or a heady Cotes-du-Rhone or Vacqueyras from southern France. Chill your selection for a short while beforehand.

Comments: Grab a bun and get in line!

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