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1
BACON:.
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Line a microwave-safe plate with paper towels.
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3
Arrange six of the bacon slices in a single layer; cover with paper towels.
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Microwave on 100 percent power (high) for 1 to 2 minutes or until partially cooked.
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Drain on paper towels; cool.
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6
Transfer to a large resealable plastic bag.
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In a small bowl stir together brown sugar, coffee, and garlic powder.
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Add mixture to the bag.
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Seal bag; shake to coat bacon.
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Set aside.
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11
Repeat with remaining bacon and remaining brown sugar mixture.
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12
PATTIES:.
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Season beef with salt and pepper to taste, Shape beef into six 3/4-inch-thick patties.
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Wrap two slices of coated bacon around the each patty; secure bacon ends together with wooden toothpicks.
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15
Cover and chill for 30 minutes or up to 24 hours.
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16
COLE SLAW:.
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in a medium bowl whisk together vinegar, mayonnaise, sugar, Sriracha sauce, and the 1/2 teaspoon salt.
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Add cabbage, carrot, onion, and parsley, stirring to coat.
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Season to taste with additional salt and pepper.
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Cover and chill until ready to serve.
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21
TO GRILL:.
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For a charcoal grill, arrange medium-hot coals around a drip pan.
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Test for medium heat above pan.
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Place patties on grill rack over drip pan.
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Cover and grill for 16 to 18 minutes or until done (160 degrees F to 165 degrees F)* and bacon is crisp.
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(For a gas grill, preheat grill.
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Reduce heat to medium.
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Adjust heat for indirect cooking.
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Cover and grill as above.
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30
).
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31
TO FINISH.
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Place burgers on bun bottoms.
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33
Top each patty with coleslaw and Fried Pickles.
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34
Add bun tops.
