Stuffed City Slickers Burger with Apple Horseradish Slaw

Pairs well with:


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


1 cup shredded coleslaw
1 green apple, julienne
1/3 cup horseradish mayonnaise
1 tablespoon apple cider vinegar
1 1/2 pounds ground beef
1 1-ounce packet dry onion soup mix
1/2 cup shredded BBQ pork
1 cup corn oil
1/2 cup flour
1 egg
1/2 cup milk
1/2 cup cornmeal
12 sliced sweet pickles, sliced lengthwise
oil to grease rack
6 slices of smoked cheddar cheese
6 cornbread rolls, sliced
1/4 cup softened butter



Pre-heat grill to high heat. In a medium bowl, combine coleslaw, green apple, mayonnaise, apple cider vinegar and horseradish. Cover and refrigerate. To make patties, combine ground beef and dry onion soup mix in a medium bowl and mix well. Divide the mixture into 12 equal portions and shape into patties to fit rolls. Divide the shredded pork into 6 equal portions and place in the middle of 6 of the patties. Leave about 1/2 inch space from the edge. Take the remaining patties and place on top, sealing the edges together well. Cover and refrigerate. To make the fried pickles, fill a small fire-proof skillet with the corn oil. Fill a small shallow bowl with flour. Fill another bowl with the egg and milk, mix well. Fill the last shallow bowl with cornmeal. Take a pickle slice and coat both sides with flour. Next, dip into the egg mixture. Finally, coat the pickle well with corn meal. Carefully place pickle in oil and fry for approximately 2 minutes on each side. When finished, place on a paper towels to cool. Repeat. Turn grill down to medium-high heat. Brush grill rack with vegatable oil. Carefully place the patties on the rack, cover and cook, turning once until done to preference. About 2 1/2 minutes on each side. Burgers will cook faster than normal because they are stuffed. When burgers are almost done, place a slice of cheese on top and melt slightly. During the last minute of cooking, brush each interior roll slice with butter. Lightly toast the rolls by placing them on the outer edges of the rack for about 1 minutes, rotating once. To assemble, place a patty on a corn roll bottom. Cross two pickle slices on top. Add a heap of evenly divided coleslaw. Finish off with roll top and serve.