Red, Hot and Blue Burgers with Celery Chardonnay Slaw

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Celery Chardonnay Slaw:
6 stalks celery hearts, trimmed and peeled
1/4 cup Sutter Home Chardonnay
2 tablespoons Colavita Extra Virgin Olive Oil
1 teaspoon Steak Seasoning
2 tablespoons chopped fresh flat-leaf parsley
Blue Cheese Mayonnaise:
1 cup mayonnaise
2/3 cup crumbled blue cheese
1 tablespoon Original Red Hot cayenne pepper sauce
1 teaspoon celery seed
2 pounds ground chuck
2 tablespoons Steak Seasoning
1 1/2 teaspoons celery seed
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup Original Red Hot cayenne pepper sauce
1/4 cup butter
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
6 cloves garlic, cut in half
6 slices Colby cheese



ï‚· Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. ï‚· To make the celery slaw, slice the celery hearts into long, thin strips using a vegetable peeler. Chop coarsely and set aside. Combine the Chardonnay, olive oil and steak seasoning in a bowl. Mix well to combine. Add the celery and parsley. Mix well and refrigerate until serving. ï‚· To make the blue cheese mayonnaise, use a fork to combine the mayonnaise, blue cheese, Red Hot and celery seed mixing until fairly smooth with only a few crumbles of blue cheese remaining. Refrigerate until serving. ï‚· To make the patties, combine the beef, steak seasoning, celery seed, parsley and Red Hot in a large, chilled metal bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. ï‚· Melt the butter in a small fireproof saucepan on the grill rack. Remove the saucepan from the grill and set aside. ï‚· Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the melted butter on the cut sides of the rolls and carefully place them, cut side down, on the outer edges of the rack to toast lightly. Immediately after removing the rolls from the grill, rub half a clove of garlic on the cut side of each roll. During the last two minutes of cooking, place the cheese on the patties to melt. ï‚· To assemble the burgers, on each roll bottom, place a generous amount of the blue cheese mayonnaise, a patty and an equal amount of the celery slaw. Add the roll tops and serve. Makes 6 burgers