Peppercorn-Crusted Maple-Soy Glazed Burgers With a Smokey Paprika, Blue Cheese Slaw

Pairs well with:

White Zinfandel

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


5 slices bacon, cooked and crumbled
2 cups pre-packaged shredded cabbage and carrots (coleslaw mix) 1/4 cup finely grated onion
2/3 cup mayonnaise
4 oz crumbled blue cheese
2 teaspoons smokey paprika
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
1/2 cup real maple syrup
1/2 cup low-sodium soy sauce
1 1/2 lb ground chuck
2 teaspoons Kosher salt
3 tablespoons coarsely ground black pepper
Vegetable oil, for brushing on grill
6 Sesame seed buns, split
Small bunch of Arugula



Preheat grill to medium-high. For slaw, combine bacon, coleslaw, onion, mayonnaise, blue cheese, smokey paprika, salt and pepper. Mix well and refrigerate. To make the glaze, place maple syrup and soy sauce in a fire-proof small sauce pan and place on the grill rack. Cook until thickened, approximately 4 to 5 minutes. Set aside. For burgers, divide meat into 6 equal portions and form into 1/2-inch burgers, being careful not to overhandle. Season each burger with 2 teapoons of salt and the pepper. Brush the grill rack with oil. Place the burgers on the grill and cook for approximately 3 minutes. Turn and baste with glaze. Continue cooking and turning burgers while basting with the glaze for an additional 4 to 5 minutes depending on desired doneness. During the last several minutes of the burgers cooking, place the buns on the grill, cut-side down to toast. To assemble the burgers, place bugers on bun bottoms. Top with a generous amount of coleslaw, approximately 1/3 cup. Add a few pieces of arugula and add the top bun.