Sweet – N – Sassy Bar-B-Que Burger

Pairs well with:


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


Cabbage Slaw:
1 ½ cups green cabbage finely shredded
½ cup red cabbage finely shredded
½ cup carrots (julienne)
½ cup valida onion thinly sliced
¼ cup mayonnaise
1/8 cup Colavita Olive Oil
1 Tablespoon sugar
2 Tablespoons cider vinegar
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
¾ cup Ketchup
2 ¼ teaspoons Worcestershire sauce
¾ teaspoon garlic powder
¼ cup light brown sugar
1 teaspoon salt
¾ teaspoon cider vinegar
¼ cup water 1 Tablespoon honey
1 Tablespoon orange juice
6 Tablespoons turbinado sugar
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 Tablespoon garlic powder
2 teaspoons onion powder
1 Tablespoon paprika
2 Tablespoons chili powder
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 ½ pounds ground chuck
½ pound ground pork
2 teaspoon salt
1 teaspoon fresh ground black pepper
Vegetable oil, for brushing the grill rack
6 Sesame seed Kaiser Rolls, split
½ cup Colavita olive oil for brushing the rolls
6 slices pepper jack cheese



Directions Preheat a gas grill to medium-high heat. To make the slaw, combine the green cabbage, red cabbage, carrots, and vidalia onions. Mix well to combine. In a separate bowl mix the mayonnaise, olive oil, sugar, cider vinegar, salt and pepper. Mix well to combine. Gently fold dressing mixture into cabbage mixture until well combined and refrigerate until serving. To make the barbeque sauce, combine the ketchup, Worcestershire sauce, garlic powder, brown sugar, salt, cider vinegar, water, honey, and orange juice in a 10-inch stainless steel, fire-proof skillet on the grill and bring to a simmer, cook for 10 minutes until flavors mix and remove the pan from the grill and set aside. To make the barbeque rub combine the turbinado sugar, salt, pepper, garlic powder, onion powder, paprika, chili powder, cinnamon and cumin in a bowl. Mix well to combine. Set aside for later. To make the patties, combine the beef, pork, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into 1 ¼ inch patties. Rub each side of the patty with 1 to 2 Tablespoons of the barbeque rub. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. The last minute of cooking top the patty with a slice of pepper jack cheese. During the last few minutes of cooking, brush the cut side of the rolls with olive oil and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the barbeque sauce over the cut sides of the rolls. On each roll bottom place a patty, and an equal amount of the cabbage slaw. Add the roll tops and serve.