Wine Varietal: Merlot
For Grape and Fennel Slaw:
2 cups fennel, shredded
2 cups red seedless grapes, quartered
1 oz. bag of baby spinach, shredded
For Vinaigrette for Slaw:
1/4 cup balsamic vinegar
1/4 cup olive oil
2 cloves of garlic, pressed
1 teaspoon molasses
1 teaspoon brown sugar
1/8 teaspoon or pinch of both kosher salt and black pepper
For Mint Mayonnaise:
1 cup loosely-packed fresh mint leaves
1 cup loosely-packed fresh cilantro
1 teaspoon balsamic vinegar
1 cup mayonnaise
2 pounds freshly ground chuck
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
1/2 cup shallots chopped fine
1 cup applesauce
Vegitable oil to coat grill
6-8 oz. good goat cheese, cut into 6 patty-sized portions
6 Potato Burger Buns
Preheat a gas grill to medium-high, on my grill that’s setting 6.
To make slaw, whisk the vinegar, olive oil, garlic, molasses, brown sugar, salt, and pepper small bowl. In a larger bowl, combine fennel, grapes, and baby spinach. Pour vinaigrette over fennel, grape and spinach mixture. Toss to coat, then cover with plastic, and set aside.
To make the mayonnaise, combine mint, cilantro, vinegar, and mayonnaise in food processor, pulsing until smooth. Pour out into small bowl, cover with plastic, and refrigerate.
To make the patties, combine the chuck, salt, pepper, garlic, shallots, and applesauce in a large bowl, handling just enough to thoroughly combine, but not compact. Shape into 6 patties to fit the buns. Loosely 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, turning once until done to preference, about 6 minutes on each side for medium. Place goat cheese portions on the patties during the last 30 seconds to 1 minute of cooking just until cheese warms and softens, but not completely melts. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 1-2 minutes of grilling.
To assemble the burgers, spread generous amount of mayonnaise on cut sides of each bun. Place a cheese-topped patty on each bottom bun bottom, followed by an equal portion of slaw, place on top bun and serve.
Makes 6 Burgers