Rutaburgers with Roasted Beet Slaw & Blue Cheese/Horseradish Mayonnaise

Pairs well with:


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


Roasted Beet Slaw:
1 medium bunch red beets (about 1 pound) scrubbed clean, tops removed and ends trimmed
2 carrots, peeled and grated
1 small red onion, peeled, halved and thinnly sliced
3 tablespoons white balsamic vinegar
3 tablespoons extra virgin olive oil
1 teaspoon sugar
Blue Cheese/Horseradish Mayonnaise:
1 cup crumbled blue cheese
3 tablespoons cream style horseradish
1/2 cup mayonnaise
1/2 cup rutabaga, grated
3 cloves garlic, minced
1/2 cup coarsely chopped walnuts
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds ground chuck
Vegetable oil for brushing grill rack
6 split Country Potato Buns



Prepare a hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Wrap prepared beets individually in aluminum foil and place on grill rack, cover and roast for 30 minutes or until fork tender. Meanwhile, begin the Roasted Beet Slaw by combining the carrots and red onion in a medium bowl. In a smaller bowl, combine the balsamic vinegar, olive oil and sugar. Mix well and poor over carrots and onions. Set aside while the beets continue to roast. Next, prepare the Blue Cheese/Horseradish Mayonnaise by combining the blue cheese, horseradish and mayonnaise in a small bowl. Cover and refrigerate until ready to use. To make the patties, combine the rutabaga, garlic, walnuts, salt and pepper in a large bowl. Mix well. Add the ground chuck, mix just to combine. Divide the mixture into 6 equal portions and form into patties. Place on a platter and refrigerate while Roasted Beet Slaw is completed. Once the beets are roasted, allow them to cool by careully opening the foil wrapping. Add additional charcoal to the charcoal grill to maintain a medium-hot fire. Reduce the heat on gas grill to obtain a medium-hot fire. When the beets are cool enough to handle, peel and slice them using a box grater. Add beets to carrot/onion mixture. Set aside. Remove patties and Blue Cheese Horseradish Mayonnaise from refrigerator. Brush grill rack with oil. Place patties on rack, cover and grill for 4-5 minutes. Turn the patties and grill, covered, for another 5 minutes or until done to preference. Remove the patties from the grill to a clean platter, cover to keep warm. Place the potato rolls, cut side down, on the outer edges of the grill rack to toast lightly, a minute or two. Assemble the Rutaburgers by placing a patty and an equal amount of Roasted Beet Slaw on the cut side of each bun bottom. Spread a generous portion of Blue Cheese/Horseradish Mayonnaise on the cut side of bun tops, place tops on burgers. Serve.