Farmhouse Burgers with Red, White and Bleu 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.

The outskirts of Philly are teeming with country farms offering a wide range of seasonal produce. In getting into the autumn months apples and (especially) mushrooms reign supreme! This recipe is inspired by one of my favorite day trip destinations, Kennett Square, PA, the mushroom capital of the world!


Red, White and Bleu Salad:

½ cup Mayonnaise

¼ cup Bleu Cheese Crumbles

3 tablespoons. Lemon Juice

½ teaspoon .Salt

½ teaspoon. Cracked Black Pepper

¼ teaspoon. Fresh Tarragon, finely chopped

¼ teaspoon. Fresh Dill, finely chopped

2 Fuji Apples, cored and diced

¼ cup. Celery, minced

½ cup. Toasted Walnuts, chopped


1 tablespoon. Olive Oil

1 Garlic Clove, minced

2 tablespoons. Shallots, minced

¾ cup. Shiitake Mushrooms, minced

3 tablespoons. Sutter Home’s Merlot

1 tablespoon. Whole Grain Mustard

1 teaspoon. Salt

½ teaspoon. Cracked Black Pepper

1 Egg

¼ cup Unseasoned Bread Crumbs

2 ½ pounds. Ground Chuck Beef

½ pound Thick Sliced Applewood Smoked Bacon

Vegetable Oil to brush the grill

6 Crusty, Sourdough Rolls, split

2 tablespoons. Butter


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Red, White and Bleu Slaw:

In a large bowl whisk together mayonnaise, bleu cheese, lemon juice salt, pepper, tarragon and dill until blended. Fold in apples, celery and walnuts until coated. Cover and chill until ready to assemble the burgers.

To make the patties:

Heat olive oil in a flame proof skillet, saute garlic and shallots until tender, around 3 minutes. Add mushrooms and Merlot and continue to saute until mushrooms are completely cooked and soft, around 5 minutes. Pull from the heat and scrape into a bowl. Stir in mustard and season with salt and pepper. Allow mushrooms to cool to room temperature. Mix in egg, bread crumbs and ground beef using a spoon as to not over work the beef. Portion into 6 equal patties, cover and chill until ready to grill.

To make the bacon:

Heat oil in a fire proof skillet. Add bacon and cook until crispy, around 5-6 minutes. Allow to drain on a paper towel before assembling the burgers.

Brush grill grates with oil. Place patties on the grill and cook, covered, for 4-5 minutes, turning once, for medium. Brush rolls with butter and toast on the grill.

To assemble the burgers, place patties on bottom half of toasted rolls, top red, white and bleu slaw and bacon, serve immediately.