Smoky Bacon-Cheddar Burgers with Green Apple Slaw & Chipotle-Maple Mayo

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Mayo & Slaw:
3/4 cup plus 2 TBSP mayonnaise
2 1/2 TBSP pure maple syrup
1 1/2 TBSP seeded, minced chipotle chiles in adobo sauce
3 TBSP fresh lemon juice, divided
3 large Granny Smith apples, peeled, cored and grated
2 tsp. finely grated lemon zest
1/3 cup minced fresh chives
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
1 bunch green onions, minced
1/3 cup Sutter Home Sauvignon Blanc
3 TBSP minced fresh flat-leaf parsley
2 TBSP worcestershire sauce
2 TBSP minced fresh thyme
2 tsp. kosher salt
1 tsp. freshly ground pepper
3/4 tsp. ground cumin
1/4 tsp. ground allspice
2 pounds ground chuck
Remaining Ingredients:
12 sliced thick-cut applewood smoked bacon
vegetable oil for grill grates
6 ounces thinly sliced top-quality smoked cheddar cheese
6 kaiser rolls, split



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

In a small bowl, whisk together mayonnaise, maple syrup, chipotles and 1 TBSP lemon juice. Set aside.

Gently squeeze grated apple between layers of paper towels to remove some of the excess moisture. Place apples in a large bowl, add remaining 2 TBSP lemon juice and lemon zest and toss to coat. Stir in 6 TBSP of the mayo mixture and the chives. Stir in the sea salt and ¼ tsp. pepper.

Cover mayo and slaw with plastic wrap and refrigertate until ready to serve.

In a large bowl, whisk together the green onions, wine, parsley, Worcestershire, thyme, kosher salt, 1 tsp. pepper, cumin and allspice. Gently but thoroughly mix in the beef and shape mixture into 6 patties to fit rolls. Cover loosely with plastic wrap and set aside.

When grill is ready, cook bacon in a large, heavy, non-stick fire-proof skillet, until golden and crisp, about 7 minutes. Transfer to paper towels to drain, then wrap in foil to keep warm.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, about 5-6 minutes per side for medium. Cover patties with cheese during the last 2 minutes of grilling. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Keep grill covered to melt cheese. Remove burgers and rolls.

Spread mayo on cut side of bottom rolls, top with a burger, 2 bacon slices, the apple slaw and the roll tops. Serves 6.