Pairs well with:

Cabernet Sauvignon

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

When most people think of barbeque, Illinois is not mentioned. However, Illinois has some of the best and most award winning barbeque in the U.S. This burger combines two barbeque favorites in a sandwich full of flavor and textures. See what Illinois has to offer with this burger.


1 bag ready to use Cole slaw cabbage mix
½ Jar Marzetti’s Slaw dressing
1 tsp. Old Bay seasoning
2 tsp. Sugar
1 ½ tsp. celery salt
2 lbs. ground chuck
¼ c. chopped fresh onion
1 Tbsp. Cattleman’s Original BBQ sauce
½ tsp. Red pepper flake
1 Tbsp. Sutter Homes Cabernet
¼ tsp. liquid smoke
1 tsp. kosher salt
½ tsp. freshly ground pepper
6 slices applewood smoked cheddar cheese
1 ½ c. Cattleman’s Original BBQ sauce to baste with

6 large soft Kaiser Rolls


Preheat a gas grill to medium-high heat.

Combine bagged cabbage mix, marzetti’s dressing, old bay seasoning, sugar and celery salt in a large bowl. Mix until all ingredients are combined thoroughly. Cover and chill while the burgers are being prepared.

To make patties combine the chuck, onions, bbq sauce, red pepper flakes, wine, liquid smoke and salt and pepper while handling as little as possible. Shape burgers into 6 patties and cover loosely while grill heats.

When the grill is ready, place patties on the rack, cover and cook, turning once until done to preference. (5-7 minutes on each side for medium doneness). Baste the patties with bbq sauce before turning. Add cheese slices the last minute or two of grilling Place buns on the outer edge of the grill rack during the last 2 minutes of grill to toast lightly.

To assemble the BBQ Slaw Burger place burger on lightly toasted bun, a serving Cole slaw (about a ¼ of cup per burger), and more bbq sauce, add top bun and serve.