Wine Varietal: White Zinfandel
Everyone I know loves the smokey, tangy flavor of pulled-pork sandwiches and a burger that is reminiscent of these flavors should be a double winner. It is.
• ¼ c. Greek yogurt, plain
• ¼ c. mayonnaise
• 3 T. light brown sugar, divided
• 2 T. apple cider vinegar, divided
• 2 t. cumin
• 1 1/2 t. salt, divided
• 1 1/2 t. pepper, divided
• 2 cups cabbage and carrot mixture, shredded
• ¼ c. red onion, chopped
• 1 Fresno pepper, diced
• ¼ c. bread and butter pickles, chopped
• 2 lbs lean ground beef
• 3 slices hickory-smoked bacon, diced
• ½ c. yellow onion, grated
• ¼ c. green bell pepper, diced
• 3 cloves garlic, minced
• 2 T hot pepper sauce
• 2 T Worcestershire sauce
• 2 T. tomato paste
• 1 T. chipotle chili powder
• 2 t. Dijon mustard
• ½ t smoked paprika
• 6 soft white, sesame-seeded, hamburger buns
To make the slaw topping, combine the following: yogurt, mayonnaise, 1 T. brown sugar, 1 T. apple cider vinegar, cumin, 1/2 t. salt, and 1 t. pepper. Add in the cabbage and carrot mixture, onion, Fresno pepper and pickles. Set aside in refrigerator or cooler until ready to use.
Make the beef patties by lightly combining the following: ground beef, bacon, 1/2 c. onion, bell pepper, garlic, 2 T. brown sugar, hot pepper sauce, Worcestershire sauce, tomato paste, chipotle chili powder, Dijon mustard, 1 T. apple cider vinegar, smoked paprika, 1 t. salt and ½ t. pepper. Form into 6 equal patties.
Heat gas grill to medium-high (about 375 degrees F). Grill the burgers for about 12 minutes, turning over half-way through the cooking time.
To plate, split each hamburger bun. Place patty on bottom half of bun. Top patty with 1/4 cup of slaw mixture making sure to spoon some of the sauce from the slaw mixture on the top bun.