Southwest Inspired Bean Burger with Spicy Coleslaw

Pairs well with:


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


2 c. Shredded Coleslaw Blend

1 jalapeno pepper, sliced in thin julienne

3 green onions, sliced

2 T. fresh cilantro, chopped

1 1/4 t. salt, divided

1 1/4 t fresh ground black pepper, divided

Juice of 1 lime

2 T. olive oil

12 pieces thick sliced bacon

2 pounds ground chuck

1 c. black beans. drained. rinsed. and mashed [Obviously, canned beans are intended, but I’d specify this; Jill]

2 cloves garlic, minced

1 t. cumin

1/4 t. cayenne pepper

6 slices cheddar cheese

1/2 c. BBQ Sauce

Six good quality hamburger buns



In bowl toss together coleslaw blend, jalapeno, and green onions. In separate bowl whisk together lime juice, olive oil, cilantro, 1/4 t. salt and 1/4 t. pepper. Pour over coleslaw mixture. Toss well to coat with dressing and refrigerate until ready to assemble burgers.

In fireproof skillet cook bacon until crisp. Remove from heat and drain on paper towels. Set aside until ready to assemble burgers.

Mix together ground chuck, mashed beans, garlic, cumin, cayenne, 1 t. salt and 1 t. pepper. Mix lightly until just combined. Form into six patties. Place on grill. Cook turning once until done to preference. 4 to 5 minutes per side for medium. Top with slice of cheese and cover with lid for one minute to allow cheese to melt. Remove from heat.

To assemble burgers: Spread bottom buns with bbq sauce. Place on burger patty. Top with two strips of bacon and some coleslaw. Put on top bun. Serve warm.