Wine Varietal: Chenin Blanc
I love great Bloody Mary and one day when I was mixing up a batch, I thought -WOW- these flavors would be great in a burger. Voila, the Bloody Mary Burger was born, all the yum without the hangover. Beacause of the spice I like to pair it with a chilled glass of something a little sweet like a reisling or chenin blanc.
1 lbs.ground chuck
1 lbs. ground sirloin (80/20 mix for both)
1/3 cup minced onion
1/4 cup zinfandel wine
1 TBS. Thyme fresh minced
1 TBS. Oregano fresh minced
2 TBS garlic chili sauce
1/4 cup cream cheese
3 TBS. chix stock
2 TBS. prepared Horseradish
1 TBS lemon juice
3 cups finely shredded cabbage
I TBS minced onion
1 tsp. celery salt
1 tsp. fresh cracked black pepper
3/4 cup mayo
1 TBS organic tomato paste
1 1/2 TBS garlic chili sauce
1 TBS finely minced sun dried tomato in oil drained
6 large slices horseradish cheddar
6 large slices heirloom tomato
6 high quality sesame buns
To make the patties, combine all patty ingredients and mix well, being careful not to compact the meat. I like to use a metal spoon. Divide into 6 parts and form patties by pressing between two pieces of wax paper. Keep cool until ready to grill.
To make slaw, in bowl with a fork mix cream cheese, chicken stock, horseradish and lemon juice. toss in cabbage and coat with dressing. Toss with celery salt and pepper.
To make aioli, combine all the ingredients in a bowl and mix well. cover and refrigerate until assembling the burgers.
Bring grill to med-high heat. place patties on hot grill. 5 minutes per side, flipping once for med rare. During the last few minutes on the second side place a tomato slice on each patty and cover with cheese. Allow to melt. Also, place buns, cut side down on the grill and toast lightly.
To assemble, Spread aioli on top bun, cut side. Place a generous helping of slaw on bottom bun. Place burger on slaw and replace top bun. Cut and enjoy.