Cajun Cocoa BBQ Burger with Marzetti Confetti Slaw

Pairs well with:

White Zinfandel

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


Confetti Slaw
12 ounces green cabbage, shredded
6 ounces red cabbage, shredded
1 small carrot, peeled and shredded
1 small red onion, finely chopped
3/4 teaspoon celery seed
½ cup slaw dressing
¼ cup prepared Ranch dressing
Cajun Cocoa BBQ Sauce
1 tablespoon light brown sugar
1 teaspoon hot pepper sauce
1/4 teaspoon Worchestershire sauce
1/2 cup ketchup
1 teaspoon chocolate syrup
1 1/2 teaspoons Cajun seasoning
1 pound ground chuck
1 pound ground sirloin
1 teaspoon Cajun seasoning
Vegetable oil for brushing grill rack
1 ½ teaspoons Cajun seasoning
6 soft Kaiser rolls, split



Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. To make the Confetti Slaw, combine green cabbage, red cabbage, carrot, red onion, celery seed, Slaw dressing and Ranch dressing in a large bowl. Mix well to combine. Cover and refrigerate until ready to serve. To make the BBQ sauce, combine brown sugar, hot pepper sauce, Worchestershire, ketchup, chocolate syrup and Cajun seasoning in a non-reactive bowl. Mix well to combine. Cover and set aside. To make the patties, combine the ground chuck, ground sirloin, 1 teaspoon Cajun seasoning and 1/4 cup of the Cajun Cocoa BBQ Sauce (as prepared above) in a large bowl. Reserve the remaining BBQ Sauce for topping the grilled burgers. Handling the meat as little as possible to assure tender patties, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack and grill approximately 5 minutes, covered, until the bottoms are browned. Turn the patties, sprinkle Cajun seasoning evenly on the top of each patty and continue grilling approximately 5 minutes longer for medium. During the last few minutes of grilling, place the rolls, cut side down, on the outer edges or the cooler portions of the grill rack to toast lightly. To assemble the burgers, place a patty on each roll bottom, a generous portion of the reserved Cajun Cocoa BBQ Sauce on top of each patty, and a scoop of the Confetti slaw. Add the roll top and serve.