South Carolina DC Burgers
1 Can Campbell’s Chunky Chili No Beans (Hold the beans Chili)
1/4 cup Ketchup
2 tablespoons chili powder
1 tablespoon ground cumin
1/4 cup Sutter Home Merlot
1/2 of a small head of green cabbage (about 3 cups)
2/3 cup Ketchup
1/4 cup apple cider vinegar
1 teaspoon salt
2 tablespoons ground black pepper
1 teaspoon sugar
6-8 drops Texas Pete hot sauce
3 lbs Hamburger (ground chuck)
1 cup coarsely grated sharp cheddar cheese
6 pretzel rolls
1 sweet (Vidalia or Bermuda) onion
yellow mustard (Frenches or equivalent)
Prepare a medium hot fire in a charcoal grill or preheat a gas grill to medium high. If using a charcoal grill, prepare a hot side of the grill by placing all of the coals on one side. If using a gas grill, turn on burners on one side only.
For the Hamburger Chili: In a fireproof skillet or shallow pan, combine the canned chili, ketchup, chili powder, cumin and red wine. Mix thoroughly, cover and place on the â€œcoldâ€ side of the grill to warm.
For the Barbeque Slaw: In a medium bowl, combine the cabbage, ketchup, vinegar, salt, pepper, and sugar. Mix thoroughly and add a few drops of hot sauce to taste. Good barbeque slaw is spicy with a slight â€œafter burnâ€.
For the patties, combine hamburger with chopped cheese, mix gently â€“ just enough to combine. Divide into 6 equal sized patties and grill about 5 min per side for â€œmediumâ€ more or less to taste.
Assembly: Slice Pretzel Rolls and garnish with mustard and onion slice. Add burger and top with Hamburger Chili and Barbeque Slaw.