Peanut Butter and Jelly Bugers

Pairs well with:

Cabernet Sauvignon

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


Vegetable oil, for brushing on the grill rack
2 cups broccoli slaw, coarsely chopped
1 tablespoon peanut oil
1/2 teaspoon salt
1 pound ground chuck
1 pound ground sirloin
1/2 cup soy sauce
1/4 cup brown sugar
1/2 tablespoon minced fresh ginger
1 clove garlic, minced
3 green onions, chopped
1 tablespoon sesame oil
6 gourmet hamburger buns
2 tablespoons apricot jelly
1/2 cup chopped peanuts
1/2 cup peanut butter
Juice from one lime



Brush vegetable oil on cold grill rack. Preheat grill to medium-high.
Tear off a large square of heavy duty foil. Pile slaw in middle, drizzle with peanut oil and sprinkle with salt. Top with additional square of foil and fold over edges loosely to form a sealed packet. Place on grill rack for 10 minutes, turning occasionally.
Meanwhile, make the patties. Combine the chuck, sirloin, soy sauce, brown sugar, ginger, garlic, onions and sesame oil in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it. Divide into 6 equal portions and form into patties to fit buns.
Place the patties on the rack and cover. Cook to medium, turning once, 5 to 7 minutes on each side, or to preference.
Spread inside of top half of buns with apricot jelly and sprinkle with chopped peanuts. Spread bottom half of buns with peanut butter. Grill bun tops, jelly side down, briefly to toast peanuts. Warm the bottom buns on the grill cut side up. Open foil packet and sprinkle slaw with lime juice.
To assemble burgers, top prepared bottom half of each bun with a patty and a mound of slaw. Add the prepared bun tops and serve. Makes 6 burgers.