Ranch-Spread Better Built Beef Burgers with Artichoke-Cabbage Slaw on English Muffins
1-1/2 teaspoons dry ranch salad dressing mix 6 tablespoons dairy sour cream 1/4 cup shredded Cheddar and American cheese blend 1 tablespoons real bacon bits 1/2 cup coarsely chopped cabbage 1/4 cup canned artichoke heart quarters, well-drained and chopped 1/4 cup red bell pepper, washed and chopped 2 lbs. ground beef chuck 1-/4 cup, plus 2 tablespoons dry bread crumbs 1/4 cup fresh parsley leaves, finely chopped 3 tablespoons minced onion 2 tablespoons Sutter Home White Zinfandel 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon marjoram 2 tablespoons Colavita Extra Virgin Olive Oil 6 English Muffins, split
First make spread: In a small mixing bowl, combine salad dressing mix, sour cream shredded cheese and bacon bits; stir to blend well; cover and refrigerate until needed. Next make slaw: In a medium-size mixing bowl, combine cabbage, artichoke hearts and bell pepper; toss to distribute well; cover and refrigerate until needed. In another medium-size mixing bowl, combine beef, bread crumbs parsley, onion, wine, salt, pepper and marjoram; mix, handling as little as possible, until all ingredients are well blended. Divide into six equal portions. Form each portion into a patty to fit English muffins. Brush gas grill grids with olive oil and turn on to high heat. Place burgers on gas grill grids about 4 inches from heat source. Close lid and cook for one minute; turn heat to medium, close lid again and cook for 4 minutes. Turn burger over and cook for 5 minutes longer, or until well done. During the last 3 minutes of cooking, place English muffins around edges of grill to heat and toast lightly. When burgers are done, remove burger and English muffins from grill to warm platter. To assemble burgers: Spread both sides of English muffin insides with ranch spread generously. Place one burger onto bottom half of each English muffin. Spoon generous amounts of slaw atop burgers and place top half of muffin on top of each burger, keeping as much slaw on top of burger as possible. Place a long toothpick or small skewer down into center of burgers to hold intact. Serve at once.