Wine Varietal: Zinfandel
This burger represents my local Indian community, a group of upstanding citizens who love to party and have no objection to eating beef.
2 lbs ground chuck 85% lean
2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. freshly chopped jalapeÃ±o pepper
2 cloves of garlic, grated
2 tsp. cumin powder
1/4 cup mayonnaise
1/4 cup catsup
1 tsp. finely chopped jalapeÃ±o peppers
1 Tablespoon finely chopped cilantro
3 zucchinis, sliced lengthwise into 4 inch long, 1/8th inch thick strips
1/4 cup olive oil
ground black pepper
Vidalia onions, thinly sliced
6 Ciabatta rolls
1/4 cup softened butter
Combine the ground chuck, salt, black pepper, jalapeÃ±os, garlic and cumin powder. Divide the meat mixture into 6 equal portions. Pat into round patties, approximately 4 inches in diameter.
Prepare the sauce by combining the mayonnaise, catsup, peppers and cilantro.
Prepare the zucchini strips by brushing a thin layer of olive oil on each side and sprinkle with salt and pepper. Roast over the grill until tender (approximately 5 minutes).
Cook the hamburger patties on a charcoal grill over medium-hot coals, approximately 6 minutes on each side.
Slice the rolls and apply butter to inside surfaces and toast butter-side down on the grill until light brown, approximately 2 minutes.
Assemble the burger: Place a patty on the toasted bun, cover with slice of onion, tomato, and 2 zucchini strips. Spread sauce on inside surface of upper bun, and join the two halves.