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1
To make the spread, combine the cheeses in a fireproof saucepan, cover and set aside.
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2
To make the patties, combine chuck, sirloin, minced onion, zinfandel, herbs, remaining 1 tablespoon pepper sauce and seasoned salt in a large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions, and form portions into patties to fit rolls.
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3
When grill is ready, brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place saucepan with cheese spread on outer edge of rack to warm cheese mixture just until it reaches a very soft spreading consistency. Remove saucepan from grill and set aside.
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4
During final minutes of grilling patties, brush avocado with vinegar and sprinkle with seasoned salt. Arrange on a rimmed, perforated nonstick grilling pan coated lightly with oil, and grill alongside patties for 1 to 2 minutes, turning as necessary.
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5
During final 30 seconds, add precooked bacon to pan. When avocados are nicely grilled and bacon is crisp, remove from grill.
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6
When patties are cooked, remove from grill, stacking to keep warm.
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7
Place rolls, cut side down, on outer edges of grill rack to toast lightly.
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8
To assemble burgers, spread a generous amount of cheese mixture over cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of caramelized onions, 2 avocado slices and 2 bacon slices. Add roll tops, and serve.
