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. Add 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 cooked to desired doneness.
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 the bottom of each roll layer lettuce, a tomato slice, beef patty, caramelized onions, grilled avocado, and bacon. Add top and serve.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Trinchero Family Estates/Sutter Home Winery