Black and Vidalia Bleu Slaw Burgers stuffed with Smoked Gouda cheese

Pairs well with:

Cabernet Sauvignon

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


1 c. chopped Vidalia onion
2 c. shredded napa cabbage
1 Tbsp. chopped fresh parsley
1/3 c. mayonnaise
1/4 c. sour cream
1/8 c. half & half
1 Tbsp. white balsamic vinegar
1 Tbsp. Colavita olive oil
pinch cayenne pepper
3/4 c. Treasure Cave crumbled blue cheese
2 lb. ground chuck
1 Tbsp. paprika
2 tea. ground black pepper
1+1/2 tea. kosher salt
1 tea. garlic powder
1 tea. cayenne pepper
1/2 tea. dried oregano
1/2 tea. dried thyme
1/2 tea. onion powder
6 -2+1/2 inch squares of smoked gouda cheese, 1/4 inch thick
6 ciabatta rolls
Colavita olive oil for brushing grill


Toss together first 3 ingredients in a medium mixing bowl. Whisk next 6 ingredients together and pour over cabbage mix. Stir in blue cheese and set aside in fridge until ready to assemble burgers. Place ground beef in a large bowl. Mix together next 8 ingredients (spices) and then sprinkle them into the meat. Mix it in trying not to handle the meat too much. Divide into 12 equal portions and flatten into patties. Place 1 slice of gouda on a pattie and cover with another. Crimp edges to make a stuffed burger. Repeat to make 6 burgers. Brush grill with oil and cook over meduim heat @ 12 minutes, flipping ocassionally, but not pressing down. Lightly toast rollls, pulling out a little of the center bread, if desired. Place a burger on each roll and top with equal potions of the Vidalia bleu slaw and serve.