Wine Varietal: Chardonnay
1 cup soy sauce
4-5 cloves garlic, minced
1 tablespoon+1/2 teaspoon fresh ginger, minced
3 tablespoons +2 teaspoons brown sugar
2 tablespoons rice vinegar
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon sesame seeds
Mushroom Leek Topper
1 ½ tablespoon sesame oil
1 ½ tablespoon olive oil
1 ½ lb. baby portobello mushrooms, stems removed, washed and sliced ¼”-1/2″ thick
1 ½ leeks, dark part discarded, cut in half, rinsed of debris and drained, white and light green parts sliced ½” thick
½ teaspoon red pepper flakes
1 ½ teaspoon sesame seeds
½ teaspoon red chili paste (found in Asian food aisle)
3 teaspoons soy sauce
¾ teaspoon Worcestershire sauce
1/8 teaspoon grated ginger
¾ teaspoon crushed red pepper flakes
¾ teaspoon lemongrass paste* (if using)
¼+1/8 teaspoon teriyaki sauce
¼ +1/8 teaspoon fresh garlic, minced
2 teaspoons sea salt
¾ teaspoon pepper
2 pounds ground chuck
½ head red cabbage, quartered, rinsed & drained
3 tablespoon olive oil (can use red pepper oil)
Several dashes chili powder
1/8 teaspoon sea salt
1/8 teaspoon pepper
2 tablespoons Olive oil
1/3 cup carrots, shredded
¾ teaspoon minced fresh lemongrass*(if using), tough exterior leaves and root discarded, use white portion
2 teaspoons crushed red pepper flakes
1/3 cup Sutter Home Chardonnay
6 whole wheat or sesame seed buns
3 tablespoon red pepper oil (can use olive oil)
1 can crunchy onions (recommend French’s)
Prepare a medium hot fire on a charcoal grill or pre-heat a gas grill to medium high.
To make the glaze, add to a fireproof skillet soy sauce, garlic, ginger, brown sugar, rice vinegar, salt and pepper. Cook over medium low heat, stirring frequently, until reduced by half. Transfer to small bowl and stir in sesame seeds. Set aside and cover to keep warm.
To make the mushroom leek topper, heat sesame and olive oil in a large fireproof skillet, add mushrooms, leeks and red pepper flakes and sauté until tender, breaking up mushrooms as you go, about 13 minutes. Stir in 1 teaspoon sesame seeds. Set aside and cover to keep warm.
For the patties, whisk red chili paste, soy sauce, Worcestershire, ginger, red pepper flakes, lemongrass paste*, teriyaki sauce, garlic, sea salt and pepper in a large bowl. Add ground chuck and set aside. Brush cabbage quarters generously with olive oil, then sprinkle with chili powder, salt and pepper and place on the grill just away from the fire. Heat olive oil in the fireproof skillet and add shredded carrots, fresh lemongrass*, red pepper and Sutter Home Chardonnay. Sauté until tender (about 7 minutes). Remove carrots from heat, add to bowl with meat. Fold gently into meat (use latex gloves if desired-it’s a little spicy!). Form into 6 equal size patties. Using your thumb, form an indentation in the center of each patty.
Place the hamburgers directly over the heat, but off the flame and flip the cabbage once so it cooks evenly and grill cabbage until patties are done. Cook hamburgers to desired temperature (about 8-9 minutes per side for well done). Lightly brush bun halves with Red Pepper Oil or olive oil before placing on grill for the last couple minutes of grill time. Slice cabbage thinly after removing from grill.
To assemble: Place each burger on a bun half, top each with 1 tablespoon glaze, 3 tablespoons mushroom leek topper, and a small handful of both cabbage and crunchy onions.