Pimento Cheeseburgers with Bread and Butter Slaw

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 / 2 c. seasoned rice vinegar
1 Tbs. + 1 tsp granulated sugar
1 tsp celery seed
1 /2 tsp ground tumeric
1/2 tsp Grey Poupon Dijon Mustard
1 /2 tsp Kosher salt
4 c. shredded green cabbage
2 Red Bell Pepper
1 tsp. vegetable oil
4 oz. cream cheese
1 c. shredded mozzarella cheese
1 c. shredded yellow cheddar cheese
1 /4 tsp. Kosher salt
pinch ground black pepper
42 oz fresh ground, high quality chuck
1 Tbs garlic powder
1 Tbs Kosher salt
2 tsp ground black pepper
6 Kaiser Style Hamburger Buns
5 Tbs. Colavita Extra Virgin Olive Oil
1 /4 c vegetable oil to brush on grill



Heat a gas grill to medium high heat.

For the Bread and Butter Slaw combine the rice vinegar, sugar, celery seed, tumeric, Grey Poupon and salt in a medium size mixing bowl. Whisk until mixed well. Add shredded cabbage and mix well. Press cabbage down in bottom of bowl and cover with plastic pushing plastic down directly on top of cabbage. Hold at room temp.

For the Pimento rub the peppers with the vegetable oil to coat entire surface. Place on hot part of grill on cook until skin begins to blacken and blister. Turn peppers to grill all sides. Remove peppers and allow to cool for 20 minutes. Once cool enough to handle remove skin, stem and seeds. Coarse chop peppers and hold at room temp until needed.

For the Cheese Mixture combine cream cheese, shredded mozzarella, shredded cheddar, sdalt and pepper in mixing bowl and squeeze through hand to mix together. Divide the mixture into six equal portions. Roll each portion into a ball and flatten into a disk slightly less in diameter than that of the bun. Cover with plastic wrap and hold (refrigerated if possible but not necessary) until needed

To make the patties combine beef with garlic powder, half tablespoon salt and the pepper in a large bowl. Fold ingredients together being carefull not to overwork meat. Weigh the seasoned ground beef into 12 portions each weighing 3 1 /2 ounces. Roll each portion into a ball then flatten to equal the diameter of the bun. Place six flattened portions of the cheese mixture on top of six patties. Place the remaining six patties on top of cheese to sandwich them between the beef. Pinch the edges of the two patties together to seal the cheese in. Brush both sides of each patty with some of the Colavita Extra Virgin Olive Oil and season with the remaining ½ tablespoon of salt.

Brush grill with vegetable oil and place patties on grill. Cook on one side for 2 1 /2 -3 minutes. Flip patties and cook for an additional 2 1 /2 – 3 minutes. During the final minute of cooking split the buns and brush with just enough of the Colavita Extra Virgin oil to moisten cut side of bun. Place buns oil side down and toast.

Assemble burgers by placing the patties on the bottom half of buns. Spread equal amounts of chopped roasted pepper over patty to cover. Next place equal amounts of Bread and Butter Slaw over peppers gently shaking off any excess liquid from slaw first.
Place bun tops on and serve.