Wine Varietal: White Zinfandel
Ingredients for Compound butter:
1 stick softened, unsalted butter
1 bunch scallions, chopped fine (about 1 1/2 cups)
3 inch gingerroot, grated
1 1/2 teaspoon Kosher salt
Ingredients for Burger:
4 teaspoon peppercorn oil (Lee Kum Kee)
1/4 CUP SUTTER HOME WHITE ZINFANDEL
1/4 cup minced pickled pink sushi ginger from a jar
2 1/2 tablespoon TABASCO CHIPOTLE SAUCE
2 tablespoon grated garlic cloves
1/4 teaspoon Kosher salt
1 1/2 tablespoon prickly Ash powder, toasted (Sichuan peppercorns)
2 teaspoon ground pepper
2 teaspoon brown sugar
2 1/2 lbs ground beef 80/20 %
1/2 cup SUTTER HOME ZINFANDEL
1/4 cup Chinese plum sauce (Lee Kum kee)
1 teaspoon TABASCO CHIPOTLE SAUCE
1 teaspoon Prickly Ash powder, toasted (Sichuan peppercorn)*
COLAVITA OLIVE OIL
6 good quality onion hamburger rolls, split
6 butter lettuce leaves
Napa Carrot Slaw:
4 cups finely sliced Napa cabbage
1 1/2 teaspoon salt for sprinkling
1 cups shredded carrots
1/4 cup rice wine vinegar
2 tablespoon sugar
1 teaspoon peppercorn oil (Lee Kum Kee)
1 tablespoon black sesame seeds, toasted
In a small bowl mash all ingredients for butter compound. Cover and chill.
Mix 2 teaspoon peppercorn oil and all ingredients for burgers in a large bowl, adding beef last. Shape beef into 12 patties. Spread about 1 tablespoon butter compound over each of 6 patties, leaving 1/4″ border free. Cover with the other 6 patties and seal well. Brush outside of patties with remaining 2 teaspoon peppercorn oil. Chill while preparing other ingredients.
In a colander mix Napa cabbage with salt. Let stand 15-20 minutes. Squeeze out as much liquid as possible. Place in a medium bowl with carrots and all other ingredients for slaw. Adjust seasoning to taste. Cover and chill.
To make glaze: place all ingredients for glaze in a small saucepan and simmer about 5-6 minutes.
Oil grill liberally and heat until hot. Lower heat and grill burgers over medium heat about 4 minutes on each side or until desired doneness. Glaze both sides of burger before taking them off grill.
Split rolls and spread cut sides with remaining compound butter. Place on periphery of grill.. Place one lettuce on bottom roll, top with burger and place some slaw on top. Cover with top roll. Serve hot.
Yields: 6 servings