Backyard Bar-brie-slaw burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1/2 a medium head of cabbage finely shredded
1 shredded carrot
2/3 cup of mayonaise
1 1/2 tablespoons of heavy cream
2 tablespoons of horseradish sauce
2/3 cup of barbeque sauce
2 1/4 pounds of ground chuck 1/2 pound ground lamb
3 cloves fresh minced garlic
2 teaspoons ground salt
2 1/2 teaspoons of freshly ground black pepper
2/3 cup finely minced yellow onion
3 teaspoons worcestershire sauce
2 tablespoons of Sutter Home cabernet sauvignon
vegetable oil to brush the grill rack
6 onion rolls halved horizontally
18 slices of brie cheese,cut about 1/8" thick



To make the barbeslaw,combine all of the listed ingredients in a bowl and mix well. Cover then refrigerate for 1 hour. Preheat a gas grill to medium high heat. To make the patties,combine the ingredients in a large glass or plastic bowl.Mix well while handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal patties,sized to fit the onion rolls.Finally,dimple the center of the patties to help them keep flat while grilling. When ready to grill,brush the rack with the vegetable oil. Place the meat patties on the rack, close the grill and cook. Turn only once after about 4 minutes on each side for medium rare. Place 3 slices of the brie cheese on each patty. Close the grill for about 30 seconds to soften the cheese. Now place the onion rolls,cut side down, around the edge of the grill to toast lightly. To assemble the burgers,place the meat patties on the bottom cut side of the onion rolls. Cover the burgers with a generous and equal portion of the barbeslaw. Place the top half of the onion rolls,cut side down on top and serve.