Cajun Slaw Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 16 ounce bag precut tri-colored slaw
1/2 cup diced red onion
1 8 ounce can whole kernel corn, drained
3/4 cup sliced green olives with pimentos
1 cup grated sharp cheddar cheese
1 cup halved grape tomatoes
1 teaspoon black pepper

Slaw dressing:
1/2 cup Hellman’s mayonnaise
1/2 cup Zatarain’s Creole mustard
1/4 cup red wine vinegar

Burger Marinate:
1 Tablespoon extra virgin olive oil
1 Tablespoon Dale’s meat seasoning
1 Tablespoon Balsamic vinegar
1 Tablespoon Pinot Noir
1 teaspoon Cavender’s Greek seasoning
1 teaspoon lemon pepper
1 teaspoon Mccormicks Montreal Chicken seasoning
1 teaspoon Mccormicks Montreal steak seasoning
1 teaspoon Tony Chachere’s Creole seasoning

1 teaspoon olive oil
1/4 cup plus 1 Tablespoon Sutter Home Pinot Noir
1/2 cup diced red onion
1/2 cup diced green bell pepper
2 pounds ground chuck 85/15
1 egg well beaten
1/3 cup Progresso Italian bread crumbs

6 hamburger buns
1 Tablespoon extra virgin olive oil
2 cloves garlic peel and halved
6 Kosher dill pickle slices



Toss all of the slaw ingredients together in a large bowl and mix well.
Slaw dressing;
in a small bowl , whisk together the mayonnaise, mustard, and red wine vinegar until well blended. Pour over slaw ingredients and stir until well coated. Refrigerate slaw until ready to serve.

Burger Marinate:
Mix all the ingredients together and blend well.

Heat grill to 375 degrees. In a grill safe pan, cast iron works well, place the olive oil , onion and peppers on the grill. Stir the teaspoon oil, onions and peppers until they begin soften and then add the 1/4 cup Sutter Home Pinot Noir. Heat until the wine cooks away the remove from grill. To the ground beef add the onions, peppers, beaten egg, bread crumbs, and 1 Tablespoon Sutter Home Pinot Noir. Gently mix well and divide into 6 portions and shape into patties. Brush on both sides with the marinate. Set aside for 30 minutes or more. When ready ,brush again and then place burgers on hot grill searing on each side for 2 minutes.. Cook for 8 minutes more until done. Remove from grill. While burgers cook brush each bun inside with olive oil. Then place on the still hot grill, oil
side down 2-3 minutes until toasted and have grill marks. Remove from grill and rub each half with the side of the garlic half. Serve burgers topped with slaw and a kosher dill pickle slice between bun halves