Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Snappy Kraut-Slaw
2 cups sauerkraut-from jar-well drained & rinsed
1/4 cup finely chopped pickled cherry peppers (red & green) seeds & stems removed
2 tablespoons finely chopped fresh green onion
2 teaspoons granulated sugar
1 tablespoon Colavita Premium Canola-Olive Blended Oil
Thousand Island Spread
6 tablespoons prepared Thousand Island dressing
2 teaspoons Grey Poupon Deli Mustard
1 lb. corn beef flat cut brisket-purchased packaged with packet of spices
1 tablespoon spices (from packet included with corn beef)
3/4 teaspoon salt
1 lb. ground chuck
1 tablespoon finely chopped fresh basil
Vegetable oil to brush grill grate
6 slices Muenster cheese
6 large soft rye buns
3 tablespoons softened butter



Prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium-high. To prepare kraut-slaw, place sauerkraut into a medium bowl. Using a kitchen scissors, cut through sauerkraut twice. Add cherry peppers, onion and sugar to bowl; stir together. Drizzle with oil; stir until well blended. Cover and refrigerate until needed. To prepare housand Island Spread, stir dressing and mustard together in a small bowl. Cover and refrigerate until needed. To prepare patties, chunk corn beef into l-1/2 inch pieces and working with half the corn beef at a time, process in a food processor fitted with a blade (or a meat grinder) until corn beef is coarsely ground. Transfer corn beef to a large bowl. Add spices, salt, ground chuck and basil to bowl. Gently mix together-handling mixture as little as possible. Divide mixture into 6 equal portions. Form 6 patties 3/4-inch thick, making a small indentation in the center of each patty. Brush vegetable oil over grill rack. Place patties on grill rack over medium-hot heat, cover and cook, turning once until done to preference or 4 to 5 minutes per side to medium. Top each patty with a slice of cheese the final few minutes of grilling, returning cover so cheese melts. Transfer patties to a plate. Place buns cut side down on grill grate; toast lightly. Remove toasted buns from grill; spread 1/2 tablespoon butter over each bun bottom. Retrieve dressing and kraut-slaw from refrigerator; stir. To assemble burgers, on each bun bottom, place a patty and top with an equal portion of the kraut-slaw. Slather 2 tablespoons dressing over cut side of each bun top. Cover with bun top and serve. 6 burgers