Bacon, Beef and Swiss Sliders with Marinated Drunken Buns, Creamy Jalapeno and Red Pepper Slaw and Horseradish Mayonnaise

Pairs well with:

Cabernet Sauvignon

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

My family loves juicy burgers packed with flavor, simply put.Growing up in the South, it was hard to resist a good BBQ cooked with a sweet and tangy mustard based sauce. This burger combines the flavors of sweet and tangy mustard that make it impossible to resist. There is a burst of flavor in each bite, from top to bottom.


Jalapeno & Red Pepper Slaw:

4 cups finely shredded green cabbage

½ cup red bell pepper cut in matchsticks

2 jalapenos, seeded and shredded finely

2 tbsp green onion finely chopped

2 tbsp white vinegar

2 tbsp mayonnaise

1 tbsp Tabasco green jalapeno sauce

2 tsp sugar

½ tsp celery seed

½ tsp salt

Creamy Horseradish Mayonnaise:

3 tbsp Inglehoffer Thick and Creamy Horseradish

3 tbsp Mayonnaise

Drunken Marinade:

1 stick butter

3 tbsp sweet onion minced

2 tbsp Worcestershire Sauce

¼ cup Sutter Home Sauvignon Blanc

2 basil leaves finely chopped

1 tablespoon fresh parsley finely chopped

1 tbsp brown sugar

2 tbsp honey Dijon mustard

2 tbsp zesty brown mustard


2 lbs ground chuck

1 tsp Accent seasoning

1 tsp salt

2 tbsp Chipotle Tabasco sauce

Drunken marinade

1 tbsp smoked paprika

1 tsp Worcestershire ground black pepper blend

½ tsp onion salt

Vegetable Oil for brushing on grill rack

12 Kings Hawaiian original savory buttery rolls (preferably three packs with 4 rolls in each)

Oscar Meyer Cooked Bacon Slices, thick cut, 2.1 oz

6 slices Swiss cheese each slice cut into 4 equal pieces

Reynolds Wrap non-stick aluminum foil

pastry brush


Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high.

To make the slaw mix the cabbage, red bell pepper, jalapenos and chopped green onion in bowl. Add celery seed and mix together well. In a separate small bowl, add the white vinegar, mayonnaise, Tabasco green jalapeno sauce, sugar and salt. Mix well. Pour over slaw mixture and mix all ingredients well. Cover and refrigerate until ready to use.

To make the creamy horseradish mayonnaise, mix the mayonnaise and creamy horseradish together in small bowl. Cover with plastic wrap and let set in refrigerator until ready to use.

To make the drunken marinade, heat a medium heavy nonstick fireproof sauce pan on the grill. Add the butter and melt. Add the onions, Sutter Home Sauvignon Blanc, Worcestershire sauce, basil, and parsley. Cook until onions are transparent. Add brown sugar, honey Dijon and zesty brown mustard. Mix well and stir for approximately one minute longer. Remove from heat.

To prepare the buns, slice buns in half horizontally without pulling the buns apart. Tear two sheets of Reynolds nonstick aluminum foil large enough to hold all twelve rolls with a few inches extra on each side. Place one sheet of aluminum foil face side up and spread and coat the nonstick side with some of the drunken marinade using a pastry brush. Place the twelve buns on coated side of aluminum foil. Spread more of the drunken marinade over tops and sides of buns using the pastry brush. Cover with the top sheet of aluminum foil and then seal top and bottom sheets together. Put marinated buns aside until ready to use.

To prepare patties, add remaining drunken marinade, Accent seasoning, Tabasco Chipotle Sauce and salt to the ground chuck. Mix all ingredients together, handling the meat as little as possible to avoid compacting it. Shape the meat mixture into twelve round equally sized patties. In a small bowl add the smoked paprika, black pepper blend and onion salt and mix together well. Sprinkle on each side of the patties. Cover patties with plastic wrap and refrigerate until ready to use.

To heat the bacon, cut a piece of Reynolds non-stick aluminum foil large enough to fit twelve pieces of bacon. Line the grill with the foil non-stick side up. Add bacon and heat until bacon is browned and crisp. Line another piece of foil with paper towels and remove cooked bacon and place on paper towels to drain excess grease. Break each piece of bacon in half to make 24 pieces. Cover loosely and set aside until burgers are ready.

To grill the buns, remove top sheet of aluminum foil from buns. Add bottom sheet of foil with buns still on it onto the grill. Turning buns often, grill both top and bottom sides of buns as well as cut sides of buns until lightly browned. Remove from heat and set aside uncovered.

To cook the patties, brush grill rack with oil. Place patties on the rack. Cover and cook turning once until done, approximately 5 minutes per side for medium. When patties are done, remove to a plate and top with two cut pieces of Swiss cheese per burger.

To assemble the burgers, separate buns individually now and spread horseradish mayonnaise over the cut sides of the grilled buns. On each bun bottom, place a grilled patty with cheese followed by two pieces of bacon followed by a portion of the jalapeno and red pepper slaw. Add top bun and enjoy.