Directions

Preheat your outdoor grill. Add the bacon slices to a cold cast iron skillet. Turn the heat to medium and cook them until crispy. About 5-7 minutes. Transfer to paper towel lined plate. Set aside. Divide the ground beef into 4 equal parts. Roll each part into a ball and then gently press into patties shaped to match the sourdough bread slices. Sprinkle each patty with salt and pepper. Cook burgers over medium heat. About 2 to 3 minutes per side for medium-rare. At the last minute, place cheese slices on top and continue cooking until cheese melts slightly. Move the burgers to a plate to rest. Lightly grill the sourdough slices on both sides. Just enough to get toasty grill marks. To assemble the burgers, place 4 pieces of toasted sourdough slices in front of you. Divide the oak leaf lettuce pieces evenly in a even layer on each slice. Top this with a dollop of guacamole, one or two heirloom tomato slices, the burger, three or four rings of red onion and two bacon slices. Top with the remaining sourdough bread. Cut the burgers in half and serve warm.

Directions

1. Heat the olive oil in a large cast iron Dutch oven over medium heat. Add the onions, peppers, and garlic. Sauté until the onions are translucent and the peppers begin to soften. Season with salt and pepper and set aside. 2. Remove half of the sautéed onion-pepper mixture and set aside. Add the meat, the chili powder, cocoa, cumin, cinnamon, oregano, and sugar and brown the mixture, stirring often. 3. Stir in the tomato sauce, tomatoes, mole (use it in it's concentrated form), and water. Bring to a boil, reduce heat, and simmer for 30 minutes. Adjust the seasonings by adding additional salt, pepper, mole, or chili powder. Simmer for 30 minutes. 4. Add the beans and the remaining half of the onion-pepper mixture; cook for 15 minutes. Serve topped with pepitos and sour cream.

Directions

Heat the oil in a medium sauté pan on medium-low heat. Add the onion and cook until soft, stirring occasionally, about 10 minutes. Add the wine, vinegar, honey, raisins and thyme and simmer, stirring occasionally, until the liquid has evaporated, five to seven minutes. Season with salt and pepper. Remove from the heat and let cool to room temperature. The jam can be made two days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving. In a small bowl, blend the roquefort with the butter. Scrape the butter onto plastic wrap and roll into a 4-inch cylinder. Refrigerate until firm, about 1 hour. Slice the butter into 4 disks. Gently shape the ground sirloin into 4 thick patties. Using a spoon or melon baller scoop out a small amount from the center of each burger. Then with your thumb, make a clean, smooth depression in the center of each patty and fill with a disk of Roquefort butter. Return the scooped out meat to the indentation. Then press and fold the meat over to encase the butter completely. Gently pat the burger into a plump rounded patty. Season the burgers with salt and pepper and grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Brush the cut sides of the rolls with the olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls, top each with the 1/4 of the wine-braised onion jam and arugula. You may also crumble a bit more blue cheese on top if you are so inclined. Serve hot and juicy!