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Red, Hot and Blue Burgers with Celery Chardonnay Slaw

Burgers are by far my husband's favorite food and my family also really enjoys buffalo chicken wings, so I wanted to create a recipe that uses some of the elements of a good basket of wings with celery sticks and blue cheese dressing. My boys (ages four and seven) don't usually like things too fussy, so I had to come up with something fairly simple. I also wanted to create a recipe that consists primarily of ingredients that many family kitchens already have on hand. We had a lot of fun creating and refining this recipe as a family and we hope you have fun trying it, too!


Celery Chardonnay Slaw:
6 stalks celery hearts, trimmed and peeled
1/4 cup Sutter Home Chardonnay
2 tablespoons Colavita Extra Virgin Olive Oil
1 teaspoon Steak Seasoning
2 tablespoons chopped fresh flat-leaf parsley
Blue Cheese Mayonnaise:
1 cup mayonnaise
2/3 cup crumbled blue cheese
1 tablespoon Original Red Hot cayenne pepper sauce
1 teaspoon celery seed
2 pounds ground chuck
2 tablespoons Steak Seasoning
1 1/2 teaspoons celery seed
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup Original Red Hot cayenne pepper sauce
1/4 cup butter
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
6 cloves garlic, cut in half
6 slices Colby cheese


ï‚· Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. ï‚· To make the celery slaw, slice the celery hearts into long, thin strips using a vegetable peeler. Chop coarsely and set aside. Combine the Chardonnay, olive oil and steak seasoning in a bowl. Mix well to combine. Add the celery and parsley. Mix well and refrigerate until serving. ï‚· To make the blue cheese mayonnaise, use a fork to combine the mayonnaise, blue cheese, Red Hot and celery seed mixing until fairly smooth with only a few crumbles of blue cheese remaining. Refrigerate until serving. ï‚· To make the patties, combine the beef, steak seasoning, celery seed, parsley and Red Hot in a large, chilled metal bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. ï‚· Melt the butter in a small fireproof saucepan on the grill rack. Remove the saucepan from the grill and set aside. ï‚· Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the melted butter on the cut sides of the rolls and carefully place them, cut side down, on the outer edges of the rack to toast lightly. Immediately after removing the rolls from the grill, rub half a clove of garlic on the cut side of each roll. During the last two minutes of cooking, place the cheese on the patties to melt. ï‚· To assemble the burgers, on each roll bottom, place a generous amount of the blue cheese mayonnaise, a patty and an equal amount of the celery slaw. Add the roll tops and serve. Makes 6 burgers


This is my first entry in a recipe contest and I did my best to make the instructions as clear as possible. I had a hard time describing my method for creating strips of celery for the slaw. This is an important element in the recipe because it creates a good balance of texture and flavor to the burger and mayonnaise, so I kept trying. After various attempts to get just the right texture and crunch, I tried using my vegetable peeler to make long, thin strips. This is a fairly tedious process, but it works. At first, I kept the strips long in the recipe, but found that celery was getting caught in teeth! I chopped the sliced celery the next time and the problem was solved. A step in the recipe that I enjoy but didn't include, is drinking the rest of the open bottle of Chardonnay used in the slaw while preparing the burgers!!