Instructions: Prepare a medium-hot fire for direct heat grilling. Oil the grill rack.

To prepare the Peppered Cheddar Cheese Spread, combine all ingredients in a small bowl until well-blended, cover and set aside until serving time.

To prepare the Spicy Sweet Onions, soak the raisins in the vinegar for 10 minutes in a medium bowl. Add all the other ingredients, mix well, and place the mixture on a large square of heavy-duty aluminum foil. Fold up the foil to make a loose packet around the onions, and place on the grill to cook, turning occasionally, for about 30 minutes, or until onions are golden brown and caramelized. Remove the packet from the grill and set aside.

While the onions are cooking, combine all the glaze ingredients in a small bowl, mixing until smooth. Set aside.

To prepare the burgers, place the bacon slices on a large square of aluminum foil, turn the edges of the foil up slightly and place the foil on the grill.

Cook the bacon, turning frequently, until golden brown and crisp. Remove to drain on paper towels. In a large bowl, place the rest of the burger ingredients. Crumble the bacon coarsely and add to the bowl. Mix the ingredients lightly until well combined, and form gently into 6 equal burgers shaped to fit the rolls. Grill the burgers about 6 minutes per side, or to desired degree of doneness, brushing both sides with the glaze. During the last few minutes of grilling, spread the cut sides of the buns lightly with butter and place around the edges of the grill to toast. To serve, spread the cut sides of the buns with the cheddar spread, and place a lettuce leaf on each bottom half, followed by a burger. Divide the onions over the burgers and cover with the top halves of the buns. Serve with Sutter Home California Zinfandel, if desired.

Serves 6.

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