Wine Varietal: Red Moscato
¾ Cup Mayonnaise
¾ Cup Buffalo Hot Sauce
4 Tablespoons Honey
1½ Pounds Lean Ground Beef
¼ Cup Onion, Minced
2 Cloves Garlic, Minced
2 Tablespoons Milk
1 Teaspoon Buffalo Hot Sauce
½ Teaspoon Cumin
½ Teaspoon Smoked Paprika
½ Teaspoon Salt
Creamy Crunchy Slaw:
1 Cup Cabbage, Shredded
½ Cup Granny Smith Apple, Shredded
2 Scallions, Both Green And White Parts, Chopped
2 Slices Crisp Bacon, Chopped
½ Cup Blue Cheese Dressing
Vegetable Oil, For Brushing On The Grill Rack
12 Mini–‐Hamburger Rolls
6 Tablespoons Butter
½ Teaspoon Cumin
½ Teaspoon Paprika
Prepare a medium–‐hot fire in a charcoal grill with a cover, or preheat a gas grill to medium–‐high.
To make the buffalo mayonnaise, whisk hot sauce, mayonnaise and honey together. Cover and set aside.
To make the patties, combine beef, onions, garlic, hot sauce, cumin, paprika, chipotle and salt, handling as little as possible. Shape into 12 patties to fit the buns. Loosely cover with plastic wrap and set aside.
To prepare slaw, put slaw, apples, bacon and scallions in bowl. Toss with blue cheese dressing. Cover and set aside.
To prepare the buns, slice each in half. Combine melted butter with paprika and cumin. Brush cut sides of buns with butter mixture. Cover and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook 4 minutes on each side. Place the sliced buns on the outer edges of the grill, cut side down, on rack for 1–‐1 ½ minutes to toast lightly.
To assemble the burgers, spread mayonnaise on both buns. Place patty on bottom bun. Top sliders with 2 Tablespoons of slaw. Add the top bun and serve.