Wine Varietal: White Zinfandel
1. Ginger-aloha barbecue aioli
2/3 c best foods real mayonnaise
2 large organic garlic cloves chopped
1 tsp fresh ginger chopped
1 TB aloha barbecue sauce
1/2 tsp white zinfandel
1/2 tsp salt
2 lbs ground beef
2 pkgs NOH Korean barbecue sauce kalbi season mix
3/4 c distilled water
1/4 c white zinfandel
4 TB best food real mayonnaise
1 medium organic yellow onion diced
3 stalks organic green onions thinly sliced
Vegetable oil for brushing on the grill rack
6 large hamburger buns
6 slices tilla-moo pepper jack cheese
6 red leaf lettuce leaves
6 -1/4 ” thick large tomato slices
6-TB softened butter for hamburger buns
1st Prepare a medium hot fire charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the ginger-aloha barbecue aioli, put the garlic and ginger in a mortar with the salt, and work to an even paste. Combine all of the other ingredients and whisk to mix.
To make the patties, combine contents of noh package with water and white zinfandel, stir, add mayonnaise, add green onions to sauce, blend/stir well with whisk. Add diced onions to sauce mix, add the ground beef, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the hamburger buns.
When the grill is ready, brush the grill rack with vegetable oil.
Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 min on each side for medium.
During the last few minutes of cooking, spread 1 TB softened butter on cut side of buns. Place the buns cut side down on the outer edge of the rack to toast lightly.
During the last minute of cooking, top each patty with a cheese slice..
To assemble the burgers, spread the aioli over the cut side of the buns. On each bun bottom, place a patty, a lettuce leaf, a tomato slice.
Add the bun tops and serve.
Makes 6 burgers