Wine Varietal: Pinot Grigio
Here in the Pacific Northwest there is a huge Asian influence.From the International District in Seattle to restaurants across town the flavors of the Far East are prevalent. This burger combines the great flavors of Asia and turns them into an all American burger.
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon creamy peanut butter
1/2 tablespoon honey
1/4 teaspoon dark sesame oil
2 lbs ground chicken
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chopped roasted cashews
Oil for brushing the grill
6 good quality hamburger buns, split
12 thin slices honeydew melon
12 thin slices cantaloupe
12 thin slices daikon radish
18 thin round slices peeled English cucumber
6 bun size leaves bib lettuce
3 tablespoons thinly sliced green onions
1/4 cup chopped fresh cilantro
Preheat a gas grill to medium-high.
To prepare the sauce, combine the rice vinegar, soy sauce, peanut butter, honey and sesame oil in a small bowl. Whisk to combine; set aside.
To make the patties, combine the ground chicken, salt, pepper and chopped cashews. Handling the meat as little as possible to avoid compacting it, form the mixture into 6 equal patties.
When the grill is ready, brush the grill rack with oil. Place the patties on the rack, close grill lid and cook, turning once, until done; 7 to 9 minutes on each side. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
Toss the honeydew melon, cantaloupe, daikon radish and English cucumber in the prepared sauce.
To assemble the burgers, place one leaf of lettuce on each bottom bun half followed by one chicken patty. Top with 2 slices of honeydew melon, 2 slices of cantaloupe, 2 slices of daikon radish and 3 slices of cucumber. Equally distribute the green onions and cilantro over each burger and drizzle with any remaining sauce. Add the bun tops and serve.
Makes 6 Burgers