Blackened Burgers With a Blue Cheese, Bacon & Smoked Paprika Slaw

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


5 slices bacon, cooked and crumbled
2 cups pre-packaged shredded cabbage and carrots (coleslaw mix)
1/4 cup finely grated onion
2/3 cup mayonnaise
4 oz crumbled blue cheese
2 teaspoons smokey paprika
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
1 1/2 lb ground chuck
2 teaspoons Kosher salt
3 tablespoons Paul Prudhomme's Meat Magic vegetable oil
6 Kaiser buns, split
Small bunch of Arugula



Preheat grill to medium-high. For slaw, combine bacon, coleslaw, onion, mayonnaise, blue cheese, smokey paprika, salt and pepper. Mix well and refrigerate. For burgers, combine ground chuck and salt. Divide into 6 equal portions and form into 1/2-inch burgers, being careful not to overhandle. Season each burger with 2 teaspoons of Meat Magic vegetable oil. Brush the grill rack with oil. Place the burgers on the grill and cook for approximately 4 minutes. Turn once and continue cooking for an additional 3 to 5 minutes depending on desired doneness. During the last several minutes of the burgers cooking, place the buns on the grill, cut-side down to toast. To assemble the burgers, place bugers on bun bottoms. Top with a generous amount of coleslaw, approximately 1/3 cup. Add a few pieces of arugula and add the top bun.