Americana Smokeshack Burgers, a finalist in the 2010 Sutter Home Build a Better Burger Recipe Contest, nod to big, bold barbecue flavors with a sticky-sweet BBQ bacon jam and tangy pickle slaw.
Prepared in 25 minutes or less, every bite of these burgers is made better with Sutter Home Cabernet Sauvignon.
CRANBERRY CARAMELIZED ONIONS
2 tablespoons olive oil
2 cups chopped yellow onion
1/4 cup chopped garlic
1/2 cup Sutter Home Zinfandel
1/4 cup dried cranberries
1/4 cup hickory-smoked barbecue sauce
FRESH PICKLE SLAW
4 cups coleslaw mix
1/2 cup diced bread a butter pickles
1/4 cup diced red onion
1/2 cup mayonnaise
2 tablespoons sour cream
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 1/2 pounds ground beef chuck
2 tablespoons hickory-smoked barbecue sauce
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
1 1/2 teaspoons coarsely ground black pepper
1 teaspoon salt
Vegetable oil, for brushing on the grill
12 slices pre-cooked or freshly cooked bacon
6 slices cheddar cheese
6 hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the cranberry caramelized onions, heat the olive oil in a fry pan over medium heat. Add the onions and cook, stirring frequently, until nicely browned, about 10 minutes. Stir in the garlic and cook an additional 2 minutes. Add the cranberries and zinfandel and simmer until most of wine is absorbed, 5 to 6 minutes. Remove from the heat, add the barbeque sauce, and set aside.
While the onions are cooking, make the slaw by combining all of the ingredients in a medium bowl.
To make the dressing, combine all of the ingredients in a small bowl. Toss the slaw with the dressing. Cover and refrigerate.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, for 4 to 6 minutes per side. During the final 2 minutes of cooking, top each patty with a slice of cheese and place the buns, cut side down, around the outer edges of the grill to lightly toast.
To assemble the burgers, place equal portions of the slaw on each bun bottom, followed by a cheese-topped patty. Top each patty with a portion of caramelized onions and 2 pieces of bacon. Add the bun tops and serve.