Wine Varietal: Pinot Noir
1 can (16oz) whole berry cranberry sauce
¼ cup brown sugar
¼ teaspoon salt
1 tablespoons lemon juice
1 teaspoon Tabasco sauce
1 tablespoon spicy brown mustard
½ tablespoon butter
1 tablespoon cornstarch
Greek yogurt mayonnaise spread
½ cup mayonnaise
½ cup plain Greek yogurt
1 tablespoon freshly grated horse radish
4oz finely shredded Monterey Jack cheese with Jalapeno pepper
3 tablespoon bottled sesame ginger marinade & sauce (no sodium)
3 tablespoon rice vinegar
1 tablespoon vegetable or olive oil
salt (if desire)
2 teaspoon grated ginger
1 teaspoon hot red pepper flakes
¼ cup finely chopped fresh cilantro
4 cups pre-washed bagged baby spinach roughly torn
1 large ripe mango (peeled, seeded and thinly sliced)
1 large ripe avocado (peeled, seeded and thinly sliced)
1 medium size red bell pepper (steam off, seeded, thinly sliced and 1½ inch length)
2 pounds freshly ground chuck
1/3 cup cranberry glaze (Recipe as above)
1/3 cup bottled sesame ginger marinade & sauce (no sodium)
2½ tablespoon bottled teriyaki sauce
2 tablespoon grated or paste garlic
2 tablespoon grated or paste ginger
1½ tablespoon curry powder
½ cup finely chopped red onions
½ cup finely chopped cilantro
2-3 tablespoons vegetable oil, for brushing on the grill rack
6 good-quality hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high (275-280oF).
To make the cranberry glaze, blend all glaze ingredients in a food processor for 30-60 seconds and pour the mixture in a medium size heavy fire-proof saucepan and place on the grill rack. Cook the mixture until it boils and thickens, stirring constantly, about 4-6 minutes. After the glaze thickens to the desired consistency, remove it from heat and transfer in a shallow plate, so glaze can cool faster. Set the glaze aside.
To make Greek yogurt mayonnaise spread, combine all of the spread ingredients in a bowl except shredded cheese, mix well, fold in the shredded cheese; mix well. Cover and refrigerate until serving.
To make Spinach Avocado Mango Salad, place spinach in a large bowl, whisk the sesame ginger marinade & sauce, rice vinegar, vegetable or olive oil, salt, grated ginger, cilantro, and hot red pepper flakes in a small bowl, pour half of the dressing on top of spinach and gently toss with the dressing to coat. Layer mango slices, avocado slices, bell pepper slices, and the rest of the dressing. Gently toss to coat. Cover with plastic wrap and set aside.
To make the patties, combine the ground chuck, 1/3 cup of cranberry glaze (previously prepared), 1/3 cup of sesame ginger marinade & sauce, teriyaki sauce, garlic, ginger, curry powder, onions, and cilantro mix well. Shape the mix into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once or twice until done to preference and brushing frequently with the glaze. Cook about 6 to 7 minutes on each side for medium doneness. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread a generous amount of the Greek yogurt mayonnaise spread over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the spinach mango avocado salad add the top bun and serve.
Makes 6 burgers