Wine Varietal: Zinfandel
I grew up in Pennsylvania where a favorite way to eat burgers is to pile them high with Pennsylvania Dutch style slaw, made from the vegetables that are fresh picked from the garden. And, because cheese from the dairy farms is also used generously by Pennsylvania cooks, this recipe incorporates three kinds of cheese: pimento spread, the American cheese slice on top, and the shredded cheddar that looks rather like confetti when mixed with the meat.Because both the cheddar and the slaw reminded me of confetti, I named my creation Pennsylvania Confetti Burgers.
1/2 cup mayonnaise
1 teaspoon apple cider vinegar (Heinz suggested)
2 1/2 teaspoons sugar
1/4 teaspoon dried dill weed
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded green cabbage
1/4 cup shredded red cabbage
1/4 cup match stick size shredded carrots
1 1/2 tablespoons finely shredded red onion
2 lbs ground chuck
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons Worcestershire Sauce
1/4 cup Ketsup
1 tablespoon sweet and zesty style mustard (Like French’s)
3/4 cup finely shredded mild cheddar cheese
3 to 4 tablespoons vegetable oil for brushing on grill
6 fresh, Hamburger Potato Rolls (like Dutch Country), split
3 tablespoons softened butter
6 slices American Cheese
3 tablespoons pimento style cheese spread
6 crisp lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make slaw, whisk the mayonnaise with the vinegar, sugar, dill weed, parsley, salt, and pepper in a medium sized bowl. Stir in the green cabbage, red cabbage, carrots, and onion and toss well. Cover bowl and refrigerate until ready to use.
To make patties, combine the chuck, salt, pepper, Worcestershire Sauce, ketchup, mustard, and shredded cheese in a large bowl, handling as little as possible. Shape into 6 patties to fit the rolls.
When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack. Close the cover and cook the burgers for 5 to 7 minutes. Open the cover and flip the burgers over. Close the lid and continue cooking burgers 8 to 10 minutes more or until cooked through. During the last few minutes of cooking, spread the cut side of the rolls with butter. Lift the grill lid and place the rolls along the outer edges of the grill rack to toast lightly for 1 to 3 minutes. Remove the rolls to a platter. Place a slice of the American Cheese on top of each Burger. Close the lid again just long enough to melt the cheese.
To assemble the burgers, spread the bottom cut sides of the rolls with Pimento Spread. Place a lettuce leaf on top of the Pimento Spread. Then nestle a burger on top of each lettuce leaf. Use a slotted spoon to place a generous amount of the slaw on top of each burger. Add the top of the roll and serve.