The Smokey Red River Burger with Mama Slaw

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Red River Sauce
1 c. Ketchup
1 tbsp. Smoked paprika
¼ c. Red wine vinegar
2 tbsp. Chili powder
1 tsp. Red chili flakes

Mama Slaw
1 bag of ready made cabbage slaw mix
½ jar of Marzetti’s cole slaw dressing
2 tsp. sugar
1 tsp. celery salt
2 dashes of Old Bay Seasoning

2 lbs. lean ground beef
¼ c. real mayonnaise
1 tsp. Smoked paprika
1 tsp. liquid smoke
1 tbsp. Worcestershire sauce
8 oz. smoked cheddar cheese cut into slices

Vegetable oil, for brushing on the grill rack

6 chiabata rolls split or potato buns


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.

To prepare the Mama Slaw, combine cabbage mix, cole slaw dressing, sugar, celery salt, and old bay seasoning in a large bowl. Mix until well coated. Chill until burgers are ready to serve.

To make the red river sauce combine ketchup, smoked paprika, liquid smoke, red wine vinegar, chili powder and red chili flakes in a fire-proof medium size sauce pan. Place on grill and heat until sauce is thickened and keep warm until burgers are cooked.

To make the patties, add ground beef, mayonnaise, smoked paprika and worcestershire sauce to a large bowl. Combine well, handling the meat as little as possible to avoid compacting it. Form into 6 patties. Make a small dent in the center of each patty to allow for even cooking. Refrigerate until ready to grill.

Brush the grill rack with oil. Place patties on the rack, cover and cook for 4 to 5 minutes per side or until desired doneness is reached. During the last few minutes of cooking, place the buns cut side down on the outer edges of the rack to toast lightly.

To assemble the burgers place a few tablespoons of coleslaw on the bottom of each bun, dip each patty in sauce and place on top of slaw, add another tablespoon or two of slaw and drizzle with extra red river sauce. Add the bun tops and enjoy!