Wine Varietal: Sauvignon Blanc
I have been racking my brain thinking of a different type of burger for this contest.I am a big fan of the sweet and savory combo.
Grape Jelly BBQ Sauce
Â½ cup grape jelly
1/3 cup ketchup
Â½ cup Sutter Home Sauvignon Blanc
1 tsp yellow mustard
Juice of one lemon
1 teaspoon peanut oil
1 cloves of minced garlic
Â¼ teaspoon cayenne pepper
3 Tablespoons Sutter Home Sauvignon Blanc
Â¾ cup peanut butter
Â½ cup coconut milk
1 Tablespoon soy sauce
Juice of 1 lime
2 lbs ground chuck (80 percent lean)
2 Tablespoons of previously made above Grape Jelly BBQ Sauce
2 teaspoons chili powder
1 teaspoons Kosher salt
2 teaspoons pepper
3 tablespoons peanut oil
6 Sesame seed hamburger buns
12 1/16 inch thin slices of vidalia onion
30 leaves of baby spinach
Preheat gas grill to low heat (325 degrees Fahrenheit).
For the BBQ sauce; In fire proof saute pan place jelly, ketchup, Sutter Home Sauvignon Blanc, mustard and stir 8 minutes until jelly melts. Stir in the lemon juice, simmer while stirring for 1 minute and remove from heat.
For the peanut sauce; In a fire proof saute pan heat up peanut oil for 1 minute and add garlic, saute for 1 minute. Add cayenne pepper, Sutter Home Sauvignon Blanc, peanut butter, coconut milk and soy sauce stirring for 6 minutes. Add lime juice, continue to stir for one minute then remove from heat.
Set the gas grill to medium heat (450 degrees Fahrenheit).
To make the patties; combine ground chuck, Jelly BBQ, chili powder, salt and pepper. Divide and shape into six patties. Brush each patty with oil. Place burgers on the grill and cook for 4-5 minutes on first side, then 3 minutes on second side. Slather BBQ sauce on top and cook for 2 more minutes. Remove burgers for assembly.
Assemble each hamburger on a bottom bun, drizzle each with a sixth of peanut sauce, top each with two slices of onion and 5 spinach leaves. Top with upper bun and serve.