Peanutty Good Burger Surprise

Wine Varietal: White Zinfandel

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Ingredients:

Sauce & Roasted Garlic for both the Spread & the Burger

1 Whole Head of garlic
2 TBS. Sutter Home Cabernet Sauvignon Blanc
2 Cups mango nectar
2 cups Sutter Home Cabernet Sauvignon Blanc
8″ stalk lemon grass, very finely minced

Burgers

21/2 lbs. ground turkey
1 TBS. sea salt
1/2 of roasted garlic
1/2 cup mango/wine reduction sauce
6″ stalk lemon grass, very finely minced
6 lg. shrimp, peeled & tails removed
2 cups finely chopped peanuts

Spread

1/2 of roasted garlic
1/2 cup mango/wine reduction sauce
1 cup creamy peanut butter
1 tsp. sea salt
4 TBS. mango nectar

2 bunches scallions, green parts finely sliced
6 lettuce leaves
6 Ciabatta Rolls

Instructions:

Cut off the top of the head of garlic so that all the cloves are exposed. Push a piece of aluminum foil into a small cup to form a well. Place the 2 TBS of wine and the garlic in the foil. Wrap tightly. Place the mango nectar, wine, & lemongrass in a heat proof saucepan. Turn one side of a gas grill to high, place the wrapped garlic & saucepan on the grill. Cook with the lid closed until the garlic is soft & the liquid in the pan is reduced to 1 cup, 30-45 mins at 375° . Let cool. Squeeze the garlic out from the bottom & divide in half.

Mix the turkey, salt, garlic, sauce, & lemon grass gently until well blended. Divide into 12 equal pieces & shape into thin patties to fit the rolls. Butterfly the shrimp & place on 6 of the patties. Cover & seal with the remaining patties. Coat each burger with chopped peanuts & refrigerate for an hour before cooking. Combine the spread ingredients well.

Heat the grill to 350° and grill the burgers for 10-12 mins. on each side with the lid closed. Add the buns, cut side down for the last 2 mins. On the bottom bun, place a generous TBS of the spread, sprinkle with scallions, a lettuce leaf and the burger. Place another TBS of the spread on the top bun, sprinkle with more scallions, and place on the top of the burger. Makes 6 burgers.