Beef Brisket Burger with Blue Cheese Coleslaw

Pairs well with:

Cabernet Sauvignon

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


Blue Cheese Coleslaw
3 tablespoons apple cider vinegar
2 tablespoons onion ,chopped
1 tablespoon sugar
3/4 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1 clove garlic ,minced
1/4 cup vegetable oil
1 pound cabbage ,shredded
1(4ounce) package crumbled blue cheese
1 1/3 pounds ground beef brisket
2 tablespoons Cabernet Sauvignon
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
vegetable oil,for brushing on the grill rack
 4 seeded hamberger buns



To make the coleslaw, combine the apple cider vinegar,onion,sugar,celery seed,salt,dry mustard,pepper and garlic. Add oil in slowly stirring constantly until blended.Cover and chill at least one hour.Combine cabbage and blue cheese.Drizzle vinegar mixture over cabbage and toss. Prepare a medium-hot fire in a chacoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine beef with wine,salt and pepper in a medium bowl.Work quickly and gently as possible avoiding compacting it, mix well.Divide mixture into quarters and form 4 patties 3/4 to 1 inch thick. When the grill is ready , brush the grill rack with vegetable oil.Place patties on rack 4 to 6 inches from coals.Grill,turning once about 4 to 5 minutes each side for medium.Meanwhile,open buns and toast on sides of grill until warm and lightly browned.Place cooked burgers in buns and an equal portion of coleslaw.Add the bun tops and serve. Makes 4 burgers.