Wine Varietal: Pinot Grigio
This burger takes a plunge into the brilliant world of Pacific Rim flavors. The vibrant colors, tastes, and textures whisk you away to a state of burger bliss!
Spicy Lime Cilantro Sauce:
1/4 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 1/2 teaspoons sriracha hot chili sauce
1/2 teaspoon honey
Citrus Ginger Glaze:
1/4 cup unsalted butter
1 tablespoon finely grated fresh ginger
2 teaspoons finely grated garlic
1/4 cup soy sauce
1/4 cup Sutter Home Pinot Grigio
1/4 cup orange marmalade
1 tablespoon lime juice
1 teaspoon finely grated lime zest
Sweet and Sour Julienne Mix:
1 1/2 cups julienne seedless cucumber
1 1/2 cups julienne carrot
1 tablespoon rice vinegar
2 teaspoons honey
2 pounds ground pork
1/2 cup grated sweet onion
3 tablespoons soy sauce
1 1/2 tablespoons green curry paste
1 tablespoon sriracha hot chili sauce
2 teaspoons finely grated fresh garlic
vegetable oil to wipe on grill rack
6 good quality sesame seed rolls, split
3 tablespoons unsalted butter, softened
2 Hass avocadoes, each half sliced into 6 slices for total of 24
1 1/2 tablespoons furikake rice seasoning (Nori Komi variety without any fish flakes or additional flavors)
Heat a gas grill to medium high heat.
To make the Spicy Lime Cilantro Sauce, stir mayonnaise, cilantro, lime juice, sriracha, and honey together in a small bowl. Refrigerate until ready to use.
To make the Ginger Citrus Glaze, place butter in a medium skillet and place on grill rack or on side burner over medium heat, if available. Add ginger and garlic and cook and saute for 1 minute. Add soy, wine, orange marmalade, lime juice, and lime zest, and cook, stirring occasionally until slightly thickened, coats back of spoon and is a scant 3/4 cup.
To make the Sweet and Sour Julienne Mix, toss cucumber, carrot, vinegar and honey together in a small bowl. Set aside.
To make the patties, combine pork, onion, soy sauce, green curry paste, sriracha, and garlic in a large mixing bowl. Stir ingredients together gently, but thoroughly with a spoon. Form mixture into 6 patties, taking care not to compact meat. Make patties just prior to grilling.
Wipe grill rack with oil. Place patties on rack, cook, covered for 4 minutes, turn and cook additional 3-4 minutes or until done to medium, basting patties with glaze while cooking.
Spread cut side of rolls with butter and place on grill rack cut side down during last few minutes of cooking patties.
To assemble burgers, spread cut sides of rolls with Spicy Lime Cilantro Sauce. Top each bottom with a portion of julienne mix, draining any excess liquid from vegetables, a patty, a portion of avocado, a sprinkling of furikake and roll tops. Serve with a glass of Sutter Home Pinot Grigio and enjoy!
Yield: 6 burgers.