Wine Varietal: White Zinfandel
1 tablespoons and 1 cup olive oil, divided
1/2 teaspoon Black Mustard seeds
1/2 teaspoon Fennel seeds
1/2 teaspoon Cumin seeds
1/2 teaspoon Nigella seeds
1/2 teaspoon Fenugreek seeds
2 pounds of fresh ground chicken thighs
2 teaspoons kosher salt
1/2 tablespoon minced garlic
1 Jalapeno pepper, seeded and chopped into small pieces
1/2 cup Honey Mustard, French’s or equivalent
1/4 teaspoon Red Curry Powder, McCormick or equivalent
1 tablespoon salted butter
1 tablespoon thinly sliced ginger
2 cups Roma Tomatoes, diced
1/8 teaspoon ground Cayenne
1/8 teaspoon Ground Cinnamon
1/4 teaspoon salt
1/4 cup water
1/2 cup green onions, chopped
6 slices of Gouda cheese
6 whole-wheat sandwich rolls, split
1/2 head of iceberg lettuce, sliced
6 slices of red onion
1/2 cup chopped fresh Cilantro leaves
Preheat the grill to medium heat.
Place one tablespoon of oil in a medium size nonstick fireproof skillet. Place the skillet on the grill and let heat for few minutes. Combine the five spice seeds in a small bowl and transfer to the skillet. Cook, stirring frequently, until seeds stop sputtering, about 1 minute or less. Transfer the seeds and oil to a medium size bowl. Add ground chicken, salt, garlic and Jalapeno pepper to the bowl. Mix well using forks. Divide the mixture into six equal portions and form 6 patties. Transfer to a large backing dish and refrigerate.
To make Curry Mustard, combine Honey mustard and Red Curry powder in a small bowl. Mix well and set aside.
To make Tomato-Ginger Chutney, wipe clean the skillet and place it on the grill. Add butter. When melted, add ginger and stir. When ginger begins to turn brownish, add tomatoes, cayenne, cinnamon, salt and water. Mix well and cook for 5-7 minutes till tomatoes get soft and well blended. Add green onions and mix well. Remove from heat and transfer to a serving bowl.
Brush oil on the racks of the grill. Place the patties on the rack, cover, and cook 5-7 minutes each side turning once until the meat Thermometer reads at least 165 deg F in the middle of the patty. Top the burgers with cheese during last the last minute of grilling and let melt. Brush the cut side of rolls with oil and place the rolls, cut side down, on the outer edges of the grill rack to toast lightly during the last few minutes of grilling.
To assemble burgers, spread about a tablespoon of Curry-Mustard on the bottom rolls. Spread sliced lettuce over it and place the patty over the lettuce. Spoon about a tablespoon and half of Tomato-Ginger chutney over the cheese of the patty. Place the slice of red onion over the chutney and sprinkle Cilantro leaves over the onion. Close the burgers, cut in half and serve right away.