Steakhouse Burgers with Wedge Salad Slaw

Pairs well with:


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


Steakhouse Burgers with Wedge Salad Slaw
1/2 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces Meat Patties:
1 1/2 pounds freshly ground chuck
1/4 cup Sutter Home California Zinfandel
1/2 teaspoon ground chipotle powder
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
Basil Horseradish Mayonnaise:
1 cup mayonnaise
2 tablespoons prepared horseradish
1/2 cup fresh basil leaves, cut into chiffonade
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Wedge Salad Slaw
1 tablespoon Grey Poupon Dijon mustard
2 tablespoons buttermilk
1/4 head of iceberg lettuce, cut into 1/4-inch-thick slices
2 Roma tomatoes, seeded and chopped into 1/4-inch cubes
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 Kaiser (or hamburger) rolls, split
2 tablespoons Colavita extra virgin olive oil



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place a medium skillet on the grill, add the bacon, and cook until the bacon is brown and crisp. When done, remove the bacon with a slotted spoon and transfer to a paper-towel lined plate. Reserve two tablespoons of the bacon fat. For the Meat Patties: Combine the ground chuck, Zinfandel, chipotle powder, reserved bacon fat, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties one inch larger than the rolls (they will shrink when they cook). For the Basil Horseradish Mayonnaise: In a small bowl, stir together mayonnaise, horseradish, basil, and lemon juice. Season to taste with salt and pepper. For the Wedge Salad Slaw: In another small bowl, mix half of the Basil Horseradish Mayonnaise with the mustard and buttermilk. Add iceberg lettuce, tomatoes, and cooked bacon. Mix well and season to taste with salt and pepper. Brush the grill rack with vegetable oil. Place the patties on the oiled rack, cover, and grill until browned on the bottom sides, 3 to 4 minutes. Turn the patties over and continue grilling until cooked to desired doneness, about 3 to 4 minutes longer for medium rare. During the last few minutes of cooking, brush the insides of the rolls with the olive oil and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers: spread a generous amount of the Basil Horseradish mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the slaw, a Meat Patty, and the tops of the rolls. Serve immediately and enjoy!