Cran-Raspberry Burger with Blue Cheese Slaw

Pairs well with:

Cabernet Sauvignon

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


1 16-oz package coleslaw mix
½ cup mayonnaise
½ cup blue cheese dressing
1.5 teaspoons granulated sugar
2 Tablespoons walnuts, chopped fine
2 Tablespoons crumbly blue cheese
1 15-oz can whole cranberry sauce
½ cup seedless raspberry preserves
1/2 cup Sutter Home Cabernet Sauvignon
2 teaspoons fresh orange zest
3 pounds ground chuck
2 teaspoons kosher salt
1 teaspoons black pepper
2 Tablespoons Worchestershire sauce
2 cloves garlic, minced
Vegetable oil for greasing grill rack
6 soft Kaiser style rolls, split



Pre-heat gas grill to 350 degrees Fahrenheit. To make blue cheese slaw combine coleslaw mix, mayonnaise, blue cheese dressing and sugar in a medium bowl. Stir in walnuts and crumbly blue cheese. Cover and refrigerate until ready to use, mixing the salad at least once to evenly distribute the dressing. To make the cran-raspberry BBQ sauce, combine cranberry sauce, raspberry preserves, Cabernet Sauvignon and orange zest in a food processor fitted with metal blade. Process for 1-2 minutes until smooth. Pour into bowl and set aside until ready to grill patties. To make patties, place chuck in a large bowl and sprinkle with salt and pepper. Add Worcestershire sauce and garlic mixing until just combined – do not over mix. Separate burger mixture into six equal portions and form into patties sized to fit buns. When the grill is ready, brush vegetable oil on the grill rack. Add patties, cover and cook 5-8 minutes each side for a medium burger, flipping only once. Using the Cran-Raspberry BBQ sauce, generously baste each side of the patties during cooking. When burgers are almost done add buns, cut side down, to the outside of the grill for 1-2 minutes. To assemble, place a patty on each bun bottom. Place a generous amount of blue cheese slaw on top of each patty. Add bun tops and serve.