Wine Varietal: Chardonnay
For the Cucumber-Apple Raita
1 cups Greek yogurt
2 teaspoons lemon juice
1 Granny Smith apple, cored and diced
2/3 cup diced cucumber
Pinch of cinnamon
1 teaspoon salt
For the Burgers:
2 lbs. ground sirloin
2/3 cup canned pumpkin, unsweetened
1/4 cup peanut butter
1 tablespoon red curry paste
2 tablespoons soy sauce
1 tablespoon grated ginger
2 cloves grated garlic
Handful chopped cilantro
Vegetable oil for brushing
1 large onion, sliced into 1/4″-thick rounds
12 slices of thick-cut pepper bacon (regular is fine, just coat liberally with cracked pepper)
2 cups baby spinach leaves
6 large crusty rolls/buns
To make the raita, combine the yogurt, lemon juice, apple, cucumber, cinnamon and salt in a bowl. Refrigerate at least 30 minutes prior to serving.
To prepare the burgers: In a large mixing bowl, combine the pumpkin, peanut butter, curry paste, soy sauce, ginger, garlic, and cilantro. Stir until well-combined – will be very thick. Add the sirloin to the bowl and mix until the ingredients are evenly incorporated. Divide the mixture into 6 equal portions and form each portion into a bun-sized patty. With the lid down, and with the grill still set at medium-high, grill the patties for 4 – 6 minutes per side, or to taste. During the last couple minutes of cooking, place the buns (cut sides down) around the edge of the grill rack to lightly toast.
For the bacon, preheat a gas grill to medium-high and brush the grill racks with oil. Place the bacon slices directly onto the grill rack and, with the lid down, cook for 10 – 15 minutes – or until done. Flip every five minutes.
Meanwhile, brush the onions with oil and place directly onto the grill, cooking until grill marks appear and they are tender. Remove and set aside.
To assemble: Pile about 1/4 cup of spinach onto the cut sides of the bottom buns. Top with a burger patty and then some grilled onions. Spoon some of the raita down over the onions and finish with the bun/roll top. Serve right away and enjoy!