Wine Varietal: Pinot Grigio
2 1/2 pounds freshly ground beef chuck
2 1/2 teaspoons kosher salt
2 cups freshly shredded pepper jack cheese
1(12 ounce) bottle Tabasco Chipotle Pepper Sauce
2 cups finely shredded Napa cabbage
1 1/2 cups crème fraiche or sour cream
2 avocados, peeled and seeded
2 tablespoons finely chopped fresh cilantro
2 teaspoons lime juice
1 teaspoon lime zest
1/2 teaspoon salt
Oil to brush the grill
6 Ciabatta rolls, split
1/2 teaspoon kosher salt
6 (1/4 inch thick) Beefsteak Tomato slices
Break apart the beef chuck into a large bowl and season with the kosher salt. Form the meat into 12 equal sized patties. Mound 1/3 cup of the shredded pepper jack cheese in the center of six of the patties; top with the remaining six patties and pinch the edges together and press down lightly to seal. Pour the Tabasco sauce into a flat, shallow dish. Dip each patty into the Tabasco sauce, coating both sides completely.
Preheat a gas grill to medium high heat.
To prepare the slaw, place the shredded cabbage in a large bowl. In the bowl of a food processor, combine the crème fraiche, avocado, cilantro, lime juice, lime zest and salt; process until smooth. Add the crème fraiche mixture into the bowl with the cabbage and stir to combine.
Lightly brush the grill rack with oil. Place the patties on the grill rack and cook in a closed grill for 3-4 minutes per side until cooked medium or continue cooking until desired doneness. During the last two minutes of grilling arrange the rolls split side down on the edges of the grill to lightly toast.
To assemble the burgers, sprinkle the salt over the tomato slices. Arrange a tomato slice on the bottom half of each roll. Arrange a patty over each tomato. Evenly divide the slaw arranging over each patty then top with remaining roll halves; serve immediately.
Yield: 6 burgers