-In a large skillet over medium/high heat, sauté the onions in the butter until they start to get soft (approximately 2-3 minutes).

-Stir in 2 tablespoons of the Pinot Noir, ½ teaspoon salt, and ¼ teaspoon pepper. Continue cooking while stirring occasionally.

-Stir in the chopped thyme leaves.

-As the onions continue to cook down, add 4 more tablespoons of the Pinot Noir (2 tablespoons at a time) until the onions have cooked completely down, are very soft, and have become a deep red color *Note - This should take approximately 20 minutes.

-Remove the onions from heat and cool completely.

-In a large bowl, mix the ground beef along with the remaining ⅛ cup Pinot Noir, 2 teaspoons salt, 1 teaspoon pepper, the bacon, and the garlic powder.

-Top each patty with approximately 1 tablespoon of the Pinot Noir caramelized onions and on top of that, 1 tablespoon of the shredded Gruyere cheese.

-Form another 5" patty from the remaining ground beef mixture and place it on top of the onion and cheese topped patties.

-Press the edges of the two patties firmly together with your fingers so that the filling does not ooze out during the cooking process.

-Preheat the grill to medium-high heat (I use a gas grill but if you're using charcoal, make sure the coals are evenly distributed throughout the grill surface and not flaming hot).

-Gently flip the burgers and continue to sear the other side uncovered for another 7-10 minutes.

-Place the cheese slices on each burger, cover, and allow the cheese to melt (approximately 2-3 minutes).

-Place each burger on a bun and top with your choice of condiments, or eat plain to experience the full flavor of the pinot noir running throughout the entire burger).