• In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
• For caramelized onions, combine onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick skillet with a lid. When coals are ready, place covered pan on grill rack. Cook onion mixture for 15 to 20 minutes, stirring occasionally, until onions are caramelized and most of liquid is evaporated. Remove pan from grill and set aside.
• For spread, combine spreadable cheese and blue cheese in a saucepan; cover and set aside.
• For burgers, place ground beef in a large bowl. Drizzle in onion, Zinfandel, herbs, pepper sauce, and seasoned salt; mix gently. Shape beef mixture into 6 round patties.
• Brush grill rack with vegetable oil. Place patties on grill rack, cover, and cook about 4 minutes. Turn and continue cooking until done to preference.
• Meanwhile, place saucepan with cheese spread on outer edge of grill rack to warm cheese mixture just until it reaches a very soft, spreading consistency. Remove saucepan from grill and set aside.
• During final minutes of grilling patties, arrange avocado slices on a rimmed nonstick perforated grilling pan coated lightly with oil, and grill alongside patties for 1 to 2 minutes, turning as necessary. During final 30 seconds, add bacon slices to pan. When avocados are nicely grilled and bacon is crisp, remove from grill. When
patties are cooked, remove from grill, stacking to keep warm. Place rolls, cut side down, on outer edges of grill to toast lightly.
• To assemble burgers, spread a generous amount of cheese spread over cut sides of rolls. On each roll bottom, layer lettuce, tomato slice, beef patty, caramelized onions, grilled avocado, and bacon. Add roll top and serve.

• To make the tzatziki, combine all of the ingredients in a bowl and mix well. Cover and refrigerate for 1 hour.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the grilled eggplant, combine the vinegar, oregano, salt, and pepper in a small bowl and then whisk in the olive oil until the mixture is thick and well blended. Arrange the eggplant slices in a 9 by 13-inch baking dish, pour the dressing over, and turn the eggplant to coat well. Set aside.
• To make the patties, combine the lamb, mint, and cumin in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pita breads.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. Grill the eggplant slices until tender, about 3 minutes on each side. During the last few minutes of cooking, place the pita breads, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, on each bread bottom, place 1/2 cup lettuce, a patty, an equal portion of the tzatziki, and an eggplant slice. Add the bread tops and serve. Makes 6 burgers