UP-NORTH BURGERS WITH WHITE CHEDDAR AND SPICY CHARRED CABBAGE SLAW
1-3/4 lbs. ground chuck
1/2 lb. ground Johnsonville Sweet Italian Sausage
1/4 cup Sutter Home Cabernet Sauvignon
2 large cloves garlic, peeled and minced or pressed
1-1/4 teaspoons salt
1/4 cup mayonnaise
1/2 tablespoon spicy brown mustard
2 teaspoons honey
2 teaspoons cream style horseradish
1 teaspoon celery seeds
1/2 teaspoon fresh lemon juice
1/8 teaspoon salt
1/4 small head green cabbage, core attached
1/4 small red cabbage, core attached
4 medium size green onions, including 1-inch tops
3 tablespoons Colavita Natural Garlic Oil Blend
1/2 teaspoon salt
Vegetable oil for brushing grill rack
6 slices sharp white cheddar cheese
6 large wheat Kaiser rolls- halved horizontally
To prepare patties, in a large bowl combine chuck, sausage, wine, garlic and salt. Mix until just blended then form into 6 patties. Indent center of each patty and refrigerate until needed.
Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with cover.
To prepare dressing, in a small bowl combine mayonnaise, mustard, honey, horseradish, celery seeds, lemon juice, salt and pepper; whisk until smooth. Refrigerate covered until needed.
To prepare slaw, brush all sides of cabbage and onions with garlic oil blend then place on grill rack over direct heat. Turning frequently, grill until charred marks form-about 4 minutes per side for cabbage and about 2 to 3 minutes per side for onions. Transfer charred ingredients to a cutting board. Thinly shred cabbage-discard cores. Coarsely chop onions then transfer ingredients to a large bowl, sprinkle with salt and toss together. Refrigerate until needed.
Brush gill rack with vegetable oil. Retrieve patties and place on grill rack. Close grill and cook patties 5 to 7 minutes per side for medium or until desired doneness, turning once. During the final few minutes of cooking top each patty with cheese and place rolls, cut side down and lightly toast.
To assemble, place patties cheese side up on roll bottom. Retrieve dressing and slaw and toss together until slaw is well coated then mound slaw over burgers in equal portions. Cover with toasted roll top.