BURGER Patties: Combine ingredients. Shape meat into 16 (5 oz.) patties (or into 4 patties for trial recipe).
A.1. Horseradish Mayo: Whisk ingredients until blended. Refrigerate until ready to use.
PORT Wine Syrup: Heat wine and agave syrup in saucepan until reduced by half and thickened to syrup consistency when cooled.
CANDIED Bacon: Bake bacon in 350ºF standard oven until almost crisp. Drizzle with agave syrup. Bake until lightly caramelized; cool. Cut each piece in half.
FRIED Onions: Soak onions in combined buttermilk and A.1. for 1 hour.
COMBINE flour, cornstarch, seasoned salt and baking soda in bowl. Drain onions and lightly pat dry. Toss onions in flour mixture.
DEEP fry in 350ºF oil until crispy.
FOR each burger: Season Burger Patties with salt and pepper. Grill to desired doneness; spoon 1 Tbsp. Port Wine Syrup on top and cover with 1 cheese slice.
SPREAD 2 Tbsp. A.1. Horseradish Mayo onto bottom half of 1 roll. Place prepared burger on top. Top with 2 Candied Bacon pieces, 3 pickles and 2 Fried Onions. Cover with top of roll.