British Pub Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Coronation Slaw:
2 Cups Cabbage, finely shredded
1/2 Cup Red Sweet Pepper, finely julienned
2 Green Onions, finely sliced
2 Tablespoons Fresh Cilantro, minced
1 Tablespoon Tomato Paste Concentrate
1/4 Cup Mayonnaise
1 1/2 Teaspoons Mild Curry Powder
1/4 Cup Chutney
12 Slices Thick Cut Streaky Bacon
2# Ground Chuck
2 Teaspoons Salt
1 Teaspoon Coarse Black Pepper
1 Tablespoon HP Sauce
Vegetable Oil
6 oz. Blue Stilton, crumbled
12 Crumpets
4 oz. Bunch Rocket' washed and dried



Instructions: Slaw: In a medium bowl, combine the cabbage, red peppers, green onions, and cilantro. Dressing: In another bowl, whisk together the tomato paste, mayonnaise, curry powder, and Chutney. Pour dressing over slaw ingredients; toss to combine. Refrigerate slaw until needed. Heat gas grill to medium high. Cook bacon in a 10-inch frying pan until crisp. Drain on paper towels, then wrap in foil to keep warm. Burgers: In a medium bowl, combine the ground chuck, salt, pepper, and HP Sauce. Avoid over compacting the burgers. Shape into 6 round patties. Oil the grill with vegetable oil. Grill burgers for 10-12 minutes over medium high heat, turning once. Place 1oz. of Blue Stilton on each burger for the last 2 minutes of cooking after patties have been turned. Toast both sides of crumpets on outside edge of grill while patties are cooking. Assembly: Place crumpet "holey" side up. Cover crumpet with rocket leaves. Using a slotted spoon, place about 1/4 cup Coronation slaw on top of rocket. Place burger, cheese side up on slaw. Top with 2 slices of streaky bacon. Finish assembly with another crumpet, "holey" side down. Repeat with remaining burgers.