Kickin’ Cajun Burgers with Sweet Bourbon Beans and Bleu Bacon Broccoli Slaw

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Bleu Bacon Broccoli Slaw:
6 slices bacon
2 1/2 cups (about 4) grated broccoli stalks
1 1/2 cups grated carrot
1/4 cup very thinly sliced sweet onion
1 tablespoon white wine vinegar
1/2 cup mayonnaise
2 tablespoons milk
3/4 cup crumbled bleu cheese
1 teaspoon lemon juice
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Sweet Bourbon Beans:
2 slices chopped bacon
1/2 cup chopped sweet onion
2 cups brown sugar
1 1/2 tablespoons molasses
1 1/2 tablespoons red wine vinegar
1/2 cup water
1 tablespoon yellow mustard
1 tablespoon tomato paste
1/4 teaspoon corn starch
1/4 teaspoon chili powder
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
15 1/2 ounce can black-eyed peas

2 pounds ground sirloin
2 tablespoons olive oil
2 tablespoons minced poblano pepper
1 tablespoon prepared hot sauce
1 1/2 tablespoons Cajun seasoning
1/4 teaspoon cayanne pepper
1 1/2 tablespoons kosher salt
1 1/4 teaspoons freshly ground black pepper

Vegetable oil, for brushing on the grill rack
6 potato hamburger rolls, split
1/2 cup olive oil


Preheat gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill with cover.

To make the slaw, when the grill is ready, cook the bacon in a medium fire-proof sauce pan until golden brown. Remove bacon, reserving grease in sauce pan for the beans. Drain bacon on paper towels and set aside, chop when cooled. In a medium mixing bowl, combine all slaw ingredients and stir together. Cover and refrigerate until ready to assemble the burgers.

To make the beans, in the same medium fire-proof sauce pan with reserved grease, cook bacon for two minutes. Add onion and cook an additional four minutes. Deglaze pan with bourbon; let reduce for two minutes. Add brown sugar, molasses, vinegar, water, mustard, tomato paste, corn starch, chili powder, salt and pepper; stir together. Stir in black-eyed peas and bring to a boil. Let simmer uncovered for one hour, stirring occasionally.

To make the patties, in a large mixing bowl, combine beef, olive oil, poblano pepper, hot sauce, 1 tablespoon Cajun seasoning, cayanne pepper, 1 tablespoon kosher salt and 1/4 teaspoon black pepper. Stir mixture together with a fork. Gently roll meat into six ounce balls and pat flat. Coat both sides of patties with remaining Cajun seasoning, salt and pepper.

Brush the grill rack with vegetable oil. Place the patties on rack and cook, turning once, 4 to 5 minutes per side for medium. Brush top and bottom of rolls with olive oil and place on the grill, cut side down, for one minute to lightly toast.

To assemble burgers, on each bun bottom, scoop a 1/4 cup of beans. Add patties. Add 1/2 cup of slaw. Add bun tops and serve.