Lucky Leprechaun

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Red Cabbage Slaw:
2 tablespoon Grey Poupon Dijon mustard
Juice of 1/2 lemon
1/4 cup Colivita olive oil
1/4 tsp. kosher salt and black pepper
1 1/2 cups red cabbage, shredded
1/2 cup sliced leeks
Spiked Shamrock Spread:
2 Tbs. of Mayonnaise"
2 Tbs. Guinness Draft Beer
1 clove of garlic, pressed
2-3 pinches of salt
4 oz. of Blarney Castle Cheese, shredded
3-4 drops of green food coloring
1/3 cup Sutter Home White Zinfandel
2 ½ tsp. kosher salt
1/4 tsp. freshly ground pepper
2 tsp. of freshly chopped Rosemary
2 tsp. of freshly chopped Thyme
1 clove of garlic, pressed
2 lbs of ground sirloin
Vegetable oil, for brushing grill rack
6 large potato bread buns



To make slaw, combine mustard, lemon juice, olive oil, salt and pepper in a small bowl. Stir in cabbage and leeks until well coated. Cover and refrigerate. To make spread, combine mayonnaise, beer, garlic, salt, cheese and food coloring in a small bowl. Cover and refrigerate. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make patties, combine wine, salt, pepper, rosemary, thyme, and garlic in a small bowl. Place beef in a large bowl, and pour wine mixture over meat. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form into patties to fit the buns. Brush the grill rack with oil. Place the patties on rack, cover and grill to desired doneness, approximately 5-7 minutes per side for medium. During the final few minutes of grilling, place the buns cut side down on the outer edge of the rack and toast lightly. To assemble the burgers, place patty on bottom of bun and top with two full Tbs. of slaw. On top half of bun, spoon 2 Tbs. of spread, place on burger and serve. Makes 6 burgers.