Pairs well with:

Cabernet Sauvignon

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


2 tablespoons mayonnaise
2 tablespoons Colavita extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons sugar
1 small serrano chile, seeded, minced
3 cups (packed) shredded cabbage
1 cup (packed) shredded carrots
1 cup julienned red or yellow bell pepper
3/4 cup shredded extra-sharp Cheddar cheese
3 tablespoons jarred diced pimientos, drained
1/4 cup onion & chive spreadable cheese, room temperature
1 1/2 tablespoons creamy horseradish sauce

12 slices thick-cut applewood smoked bacon

2 pounds freshly ground chuck
1/3 cup grated onon
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 small serrano chile, seeded, minced

Vegetable oil for brushing on the grill rack
6 potato hamburger buns, split


Preheat a gas grill to medium high. For Serrano Slaw, in a small bowl, whisk mayonnaise, olive oil, lime juice, vinegar, mustard, sugar and serrano chile to blend. Toss cabbage, carrots and bell pepper in large bowl with enough dressing to coat. Chill and set aside.
To prepare Pimiento Cheese, in a medium bowl, combine Cheddar cheese, pimientos, spreadable cheese and horseradish sauce; blend and set aside.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
To make the patties, in a large bowl, combine ground chuck, onion, Worcestershire sauce, salt, pepper and serrano. Mix lightly but well and shape into 6 patties to fit the buns. Brush grill rack with vegetable oil. Grill patties on the rack, cover, and cook, turning once, until done to preference, about 5-7 minutes on each side for medium. Place the buns, cut sides down, on the grill to lightly toast.
To assemble burgers, spread a generous amount of Pimiento Cheese on the cut sides of the buns. On each bun bottom over the Pimiento Cheese, place some Serrano Slaw, then a patty and 2 slices of bacon. And the bun tops. Makes 6 burgers