Wine Varietal: Pinot Noir
I love Montana!
•2 pounds of ground beef. (Ground bison, when available, may be substituted.)
•½ cup of Pinot Noir
•1 teaspoon of ground black pepper
•4 teaspoons of commercially prepared ground sage
•3/4 cup (or 3/4 pound) of commercially prepared coleslaw
•¼ teaspoon (or 8 drops) of red food coloring, if desired
•6 hamburger buns, slit
•¼ cup (or 4 ounces, or 12 teaspoons) of commercially prepared horseradish
•¾ cup (or 12 ounces, or 12 tablespoons) of commercially prepared barbeque sauce
1 Use your clean hands to gently mix the sage, pepper, and wine into the meat. Form 6 patties (1/3 pound each) from the meat. Press, with your thumb, a slight indentation in the center of each patty. This will prevent the meat from spreading too much into the middle of each patty, as each patty grills.
2 Mix well, if desired, the coleslaw with the red food coloring so that the slaw is pink in color. Set aside.
3 Preheat a gas grill to medium-high.
4 Place the patties on the grill. Flip each once. Grill for approximately 6 minutes each side. (160 o F medium will be a safe internal temperature; it can be measured with an instant-read thermometer that has been inserted through the side of one patty.) When cooked, put patties aside on a plate.
5 Place slit buns, slit sides down, on grill, and toast for one minute.
6 Put the bottom halves of the buns on one platter, and the top halves on another platter.
7 Spoon on bottom halves, two teaspoons of horseradish sauce on each.
8 Spoon on top halves, two tablespoons of barbeque sauce on each.
9 Place patties on the bottom halves, and top each patty with 2 tablespoons (or 1/8 cup) of slaw.
10 Top the patties with the top halves of the buns. Serve.