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1 large sweet onion, halved and thinly sliced

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1 Tbsp. hot sauce

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1 Tbsp. beef broth

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1 Tbsp. balsamic vinegar

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1 Tbsp. oil

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1 Tbsp. minced fresh garlic

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1 Tbsp. dark brown sugar

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6 1/2 oz. light garlic-and-herbs spreadable cheese

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4 oz. Point Reyes blue cheese or other favorite blue cheese, crumbled

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1 lb. ground chuck

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1 lb. ground sirloin

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2/7 cup minced sweet onion

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1/4 cup Zinfandel

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3 Tbsp. minced fresh oregano, thyme, and basil (any combination)

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1 Tbsp. hot sauce

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1 1/2 tsp. spicy seasoned salt

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As needed Vegetable oil, for brushing on the grill rack

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12 Fresh California Avocado Slices

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As needed Balsamic vinegar, for brushing on the avocado slices

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As needed Spicy seasoned salt, for sprinkling on the avocado slices

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12 pre-cooked bacon slices

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6 soft Kaiser rolls, split

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6 romaine lettuce leaves

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6 large tomato slices (1/4-inch thick)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.