Fiery Napa Slaw Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Napa Slaw
1/4 cup pineapple juice
1 tablespoon honey
1/4 cup seasoned rice vinegar
2 tablespoons chopped jalapeño pepper with seeds
1 1/2 tablespoons olive oil
1 teaspoon grated lime zest
1/2 teaspoon kosher salt
3 cups thinly sliced napa cabbage
1 cups grated peeled jicama
1/4 cup thinly sliced green onions
1/4 cup shredded carrots
Hamburger Patties
3 lbs freshly ground chuck
3 tsp. Kosher Salt
1/4 cup thinly sliced green onions
1 ½ tablespoons chopped jalapeño pepper with seeds
2 tablespoons seasoned rice vinegar
Finishing Sauce
1/3 cup ketchup
1/3 cup Sutter Home Cabernet Sauvignon
1/3 cup honey Vegetable oil, for brushing on the grill rack
6 Slices Sharp Cheddar Cheese
3 Tablespoons olive oil
6 Kaiser Rolls Split



Directions To make the Napa Slaw, combine pineapple juice, honey, vinegar, jalapeño pepper, olive oil, lime zest and salt in a small bowl, stirring with a whisk. Set aside. (Preparation time 10 minutes) Combine cabbage, jicama green onions and carrots in a large bowl. Pour pineapple juice mixture over slaw and combine well. Set aside in a cool place at least 45 minutes before serving to blend flavors. (Preparation time 15 minutes) Preheat gas grill to high heat. To make the patties, combine all ingredients and mix well but lightly to avoid compressing the meat. Divide mixture into 6 equal portions and form into patties larger than the buns to allow for shrinkage when cooking. (Preparation time 15minutes) To prepare the finishing sauce, combine all ingredients and whisk well to get the honey into suspension. (Preparation time 5 minutes) When grill has reached temperature, brush vegetable oil lightly over cooking racks. Place the patties on the prepared grill and sear both sides. Approximately 2 minutes per side. Lower to medium high heat and spread finishing sauce over the first side of the burger. After 2 minutes flip burgers and spread finishing sauce over the second side. When the burgers reach an internal temperature of 130 degrees (use an instant read thermometer), place the sharp cheddar cheese over the patties to melt. Brush olive oil on the cut side of the Kaiser roll and lightly toast on grill Approximately 3 minutes. When the patties reach an internal temperature of 140 degrees (use an instant read thermometer), remove and tent with foil while you remove the buns and begin assembling your burger. Patties will continue cook under the foil tent.* To assemble the burgers, place a heaping mound of slaw on the bottom of all 6 buns, place patties, one per bun, and top with more slaw, add tops and serve. Serves 6 * USDA recommends cooking beef, buffalo, and lamb, pork, and veal patties to an internal temperature of 160 degrees F.