Wine Varietal: Pinot Grigio
We live near Galveston Island, Texas and regularly vacation there.The island is beautiful and full of wounderful restaurants that combine upscale flare with island flavors. This burger captures this combination with flavors that take you to the coast.
Five Spice Cabbage Topping
1 bag chopped cabbage
1 red pepper very thinly sliced
1 ¾ teaspoon five spice seasoning
¼ cup saffron oil
½ cup sugar
½ cup rice wine vinegar
2 tablespoons soy sauce
2 pounds ground chuck
¼ cup dry sherry
¼ cup pineapple juice
¼ cup soy sauce
½ teaspoon salt
½ teaspoon fresh ground black pepper
1 teaspoon dry mustard
olive oil for brushing the grill rack
6 four packs Hawaiian Rolls (do not divide groups of four rolls)
olive oil for bushing the rolls
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Cabbage 15 minutes, patties 5 minutes
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the five Spice Cabbage Topping place cabbage in a medium sized bowl. Slice the red bell pepper and toss in with cabbage. In a blender, combine remaining ingredients and blend one minute. Pour over cabbage and red pepper mixture and toss to coat. Refrigerate until serving time.
To make the patties, place ground chuck in a large bowl. Add sherry, pineapple juice, soy sauce, salt, pepper and mustard. Mix gently as not to over handle the ground chuck Divide mixture into 6 equal portions and form patties.
Brush the grill rack with olive oil. Place the patties on the rack, cover and grill 4 – 5 minutes. While patties cook on the first side, brush inside of each roll grouping with olive oil and set aside. Turn patties and continue to grill until cooked to preference, approximately 5 minutes for medium cooked burgers. As soon as patties are turned, place rolls on outer portion of the grill rack, open side down to slightly toast.
Remove toasted rolls from grill and place each on a plate open. Place one burger on each bottom bun. Scope approximately3/4 cup of the Five Spice Cabbage Topping on to each burger. Then close with the top half of the roll and serve.