Wine Varietal: White Zinfandel
1 cup water
1 package oriental ramen noodles
1 tablespoons Sutter home white zinfandel
1 tablespoons colavita olive oil
1-tablespoon rice vinegar
¼ teaspoon red pepper flakes
2 lbs ground chuck
2 tablespoons rice vinegar
1-tablespoon Vietnamese or Thai fish sauce
1-tablespoon light brown sugar
½ cup vegetable oil
1-tablespoon dark Asian sesame oil
6 cups Napa cabbage shredded
3 scallions white and green parts chopped
1 large carrot shredded
¼ cup chopped fresh mint
1 small Serrano chili pepper seeds removed and minced
¼ teaspoon salt
¼ teaspoon pepper
2-3 tablespoons of vegetable oil for the grill
6 Vietnamese or sweet French rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
In a fire proof sauté pan heat the water until boiling. Add the noodles and set aside for about 10 minutes or until noodles are no longer hard and most of the water is absorbed.
To make the patties, Drain the noodles and add to a food processor. Pulse several times. In a medium bowl, combine wine, olive oil, vinegar, pepper flakes and the ramen packet. Add ½ cup of the noodles to the mixture. Add the chuck and combine. Form into 6 patties. Set aside until ready to cook.
To make the salad, whisk the vinegar, fish sauce and brown sugar in a large bowl. Gradually whisk in the vegetable and sesame oils. Add the cabbage, scallions, carrot, mint and chile pepper. Mix well. Season with salt and pepper. Set aside until assembly
When the grill is ready, brush with oil. Place the patties on the rack, cover and cook patties for 7-9 minutes per side, or until the meat reaches 160 degrees. Place the buns cut side down on the outer edge of the grill rack to toast for 2-3 minutes.
To assemble the burgers, on each roll bottom, place a patty and top with equal portons of the salad. Add the roll top and serve.
Makes 6 tasty burgers.