Po’ Burger Boys with Spicy Cajun Slaw and Apricot Sweet Onion Chutney

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Cajun Slaw:
¾ cup Mayonnaise
3 tablespoons. Creole Mustard
2 ½ tablespoons Granulated Sugar
3 tablespoons Cider Vinegar
1 ½ teaspoons Salt
3 tablespoons Chipotle Peppers in Adobo, minced
3 cups Green Cabbage, shredded
½ cups Red Cabbage, shredded
½ cup Collard Greens, shredded
¾ cup Scallions, sliced

Apricot Sweet Onion Chutney:
2 tablespoons. Olive Oil
1 large Vidalia Onion or Sweet Yellow Onion, chopped
2 teaspoons Garlic, minced
½ cup Dried Apricot, chopped
½ cup Cider Vinegar
½ cup Sutter Home White Cabernet Sauvignon
1 teaspoon Salt

2 pounds Ground Beef Chuck
4 ounces Andouille Sausage, casings removed
2 teaspoons. Worcestershire Sauce
2 Garlic Cloves, minced
1 ½ teaspoons Salt
1 ½ teaspoons Cracked Black Pepper
1 ½ teaspoons Fresh Oregano, chopped

Vegetable Oil for brushing the grill

6, 6 inch Crusty French Style Submarine Rolls, Split

3 tablespoons. Butter, softened

¾ cup Kosher Dill Pickles, sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the slaw:
In a large bowl whisk together mayonnaise, creole mustard, sugar, vinegar, salt and chipotle peppers until blended and smooth. Toss together with green cabbage, red cabbage, collards and scallions until coated. Cover and chill until ready to serve.

To make the apricot sweet onion chutney:
Heat oil in a fire proof skillet. Caramelize onions until they are a golden brown, about 10 minutes. Add garlic and dried apricots, continue to cook for an additional 2 minutes before deglazing the pan with vinegar and wine. Simmer, stirring frequently, until thick, about 6-8 minutes. Season with salt, cover and keep warm until ready to serve.

To make the patties:
Mix together in a large bowl, using a spoon, ground beef, andouille, worcestershire sauce, garlic, salt, pepper and oregano until thoroughly combined. Portion into 12 equal patties, cover and keep chilled until ready to grill.

Brush grill grates with oil. Place patties gently on the rack and grill for 4-5 minutes per side, turning once, or until desired doneness is reached. Brush French rolls with butter, place on the racks and toast.

To assemble burgers. Place two patties per roll, spoon chutney over patties and top generously with cajun slaw and pickles before serving.