Here is Leah's winning entry.

Prepare the slaw first, cover and keep cool while preparing the cheeseburgers.
Thunder Head Country Slaw
1/3 cup Garden Club salad dressing
¨ù cup Head Country Hot BBQ Sauce
1 tablespoon red wine vinegar
2 tablespoons sugar
1 tablespoon minced red onions
1 cup thinly shredded purple cabbage
1¨ö cups thinly shredded green cabbage
¡æIn medium bowl, mix salad dressing, barbecue sauce, vinegar, sugar and red onions. Add cabbage and mix well. Cover and refrigerate.
Black Mesa Bacon Cheeseburgers
2 pounds (85 percent lean) ground beef
2 teaspoons salt
¨ö cup grated cotija cheese
¨ö cup chopped roasted peeled poblano chile peppers
¨ù cup finely chopped sweet onions
1¨ö cups whole kernel sweet corn
2 teaspoons ground black pepper, divided
1 tablespoon blackstrap molasses
¨ù cup strongly brewed Neighbor¡¯s Coffee
Olive or vegetable oil for grill
9 strips pepper bacon, cut in half
4 ounces Pure Prairie Creamery Lazy Daisy Monterey Jack Goat Cheese, thinly sliced
6 large onion rolls, split
2 tablespoons Garden Club Salad Dressing
¡æHeat grill to medium heat. Crumble beef into large bowl. Add salt, cotija cheese, poblano peppers, onions, corn, and ¨ö teaspoon black pepper. Mix gently and form into 6 patties. (In a recipe from last week, cotija cheese was called for with the notation that feta cheese could be substituted.)
¡æMix molasses, coffee and remaining black pepper. Brush over meat patties and let rest 5 minutes, or until slightly dried on surface. Rub grill with oil.
¡æGrill patties and bacon 6-to-8 minutes per side, or to desired doneness. During the last minute of cooking, top patties with Monterey Jack cheese and lightly toast cut side of rolls on outer edges of grill.
¡æSpread bottom halves of rolls lightly with salad dressing and place hot patty on each. Lightly press three pieces of bacon into the cheese on each patty. Spread about 1/3 cup slaw on top of each and finish with the top of the roll. Serve immediately. Makes 6 servings.