Three Cheese Burger With Tri-Color Pepper Slaw

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


For the Tri-Color Pepper Slaw
2 1/2 tablespoons mayonnaise
1 clove garlic, minced
¼ cup finely diced onion salt and cracked black pepper to taste
3 bell peppers (red, orange and yellow), cut into very thin strips
1 tablespoon chopped fresh cilantro
For the Patties
2 pounds ground beef
1 small Vidalia onion, finely diced
2 tablespoons Worcestershire sauce
4 tablespoons grated sharp cheddar cheese
4 tablespoons grated Monterey Jack cheese
12 thick slices of Colby cheese
2 teaspoons of salt
freshly cracked black pepper
6 hamburger buns
vegetable oil spray



FOR THE TRI-COLOR PEPPER SLAW: In a mixing bowl, combine the mayonnaise, garlic, onion, salt and pepper. Mix until evenly combined. Add in the julienned pepper strips and cilantro to the dressing and toss until the peppers are evenly coated. Chill. FOR THE PATTIES: In a mixing bowl, combine the ground beef, Vidalia onion, Worcestershire Sauce, salt, pepper, grated sharp cheddar and grated Monterey Jack cheese. Mix with your hands until all the ingredients are evenly distributed. Form 12 thin hamburger patties, all of equal size. Top 6 of the patties with two slices each of the Colby cheese and then top those patties with the remaining 6 patties, essentially creating a sandwich. Press the edges to seal in the Colby and then lightly spray the burgers with cooking spray. FOR GRILLING: Spray the grill with vegetable oil cooking spray. Place patties on the rack and cover the grill. Cook burgers to desired doneness, turning them once, about 4-6 minutes on each side for medium-rare to medium. If desired, during the last few minutes of cooking, place the hamburger buns, cut side down, on the outer edges of the rack to toast lightly. When done, remove from grill. ASSEMBLING THE BURGER: Place the hamburger on the bottom half of the hamburger bun. Generously top burger with Tri-Color Pepper Slaw and combine with top half.