Wine Varietal: Chardonnay
I love fusion cooking. My favorite Japanese dish is miso soup with dried seaweed, full of flavor. I decided to add these two ingredients into my burgers and was pleasantly surprised at the rich umami taste and the moist burgers. The scallion ginger spread is borrowed from Cantonese cuisine , a spread I often use in chicken and tofu dishes. It matches this burger perfectly. The pickled daikon adds texture and some acidic tones. I topped the burgers with eggs which I borrowed from Australian cuisine.
Ingredients for Burger:
1/2 cup SUTTER HOME CHARDONNAY
1/4 cup dried cut Japanese seaweed
5 tablespoons refrigerated reduced sodium miso paste
1/2 cup finely chopped scallions
1 1/2 tablespoons grated ginger
1 1/2 tablespoons finely minced garlic
2 teaspoons ground pepper
2 teaspoons brown sugar
2 teaspoons cracked chili flakes
2 pounds fresh ground beef 80/20 %
Ingredients for Daikon / Spinach Relish:
4 tablespoon Ponzu citrus soy dressing
3 tablespoon apple vinegar
3 tablespoon sugar
1 tablespoon toasted black sesame seeds
1 1/2 teaspoon cracked chili flakes
3 cups sliced, peeled daikon
4 cups fresh baby spinach
For Scallion Ginger Spread:
4 tablespoon grated gingerroot
2 cups finely chopped scallions
1 teaspoon salt
2/3 cup COLAVITA EXTRA VIRGIN OLIVE OIL + more for frying eggs
6 Pan au Lait hamburger rolls, split and toasted
In a small bowl combine Sutter Home wine with seaweed. Let soak 20-30 minutes while preparing other ingredients. After soaking period, drain seaweed and add to large bowl. Add all other ingredients for burgers, adding beef last. Avoid compacting. . Shape beef into 6 patties, the size of the rolls. Chill. To make relish. First prepare dressing by combining all ingredients for relish except for daikon and spinach. Reserve 1/3 of dressing for spinach. Mix daikon into remaining 2/3 of dressing and chill.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Mix scallions, ginger, and salt in a small heatproof bowl. Heat 1/3 cup oil in a 10 inch frying pan until very hot. Pour hot oil into bowl and mix. ( Do not reverse process by adding scallions into frying pan, because scallions should stay green, not limp). Set aside.
To the same frying pan add 2 teaspoon oil and fry eggs one by one, sunny side up. Transfer to a plate and keep warm . Add oil as necessary.
Oil grill liberally. Heat grill until hot. Place burgers on grill and then lower heat. Grill burgers over medium high heat about 4 minutes on each side or until desired doneness.
Split rolls and toast on periphery of grill. Spread cut sides with scallion ginger spread. Toss spinach with reserved ponzu dressing and place some on each bottom roll. Place some drained daikon over spinach. Place a burger on top and finally place one sunny side up egg on top of burger. Cover with top roll. Serve hot.