MOCHA CHIPOTLE PORK BURGERS with ZINFANDEL MOLE SAUCE and ZUCCHINI RIBBON SALAD

Ingredients

2 cups SUTTER HOME RED ZINFANDEL, divided
1 mashed chipotle pepper in adobo sauce + 1 tablespoon adobo sauce
2 teaspoon cocoa powder
2 teaspoon instant coffee granules + ½ teaspoon for mole sauce
2 teaspoon ground cumin + ½ teaspoon for salad
2 teaspoon salt + 1 ½ teaspoon for salad, divided
1 teaspoon sugar + 3 teaspoon for salad + 1 ½ teaspoon for mole sauce
2 tablespoon chopped fresh oregano
1 1/2 tablespoon grated garlic cloves
2 lbs fresh ground lean PORK
6 Bolilos rolls, split
COLAVITA OIL for brushing
Zucchini Ribbon Salad:
3 small firm zucchinis
remaining 1 1/2 teaspoon salt
1 large lemon
1/4 cup COLAVITA OIL
remaining 3 teaspoon sugar remaining
1/2 teaspoon ground cumin
Mole sauce:
remaining SUTTER HOME RED ZINFANDEL
1/3 cup mole sauce from a jar
1/2 teaspoon remaining coffee powder
1 1/2 teaspoon remaining sugar
1 1/2 tablespoon toasted sesame seeds

Instructions

Preparation: Place 2 tablespoon SUTTER HOME WINE in bowl and set aside remaining wine for sauce in a saucepan. Add cocoa, 2 teaspoon coffee, 2 teaspoon cumin, 2 teaspoon salt, 1 teaspoon sugar, oregano, and garlic to bowl. Mix well, then stir in pork. Avoid compacting. Shape into 6 patties to fit size of bread. Brush grill with oil. Place patties on grill and grill on medium high, covered, on both sides about 10 – 12 minutes or till desired doneness. Heat ingredients for mole sauce in a little saucepan except for sesame seeds, simmer, stir till smooth. Sauce will thicken as it cools. If sauce is too thick, stir in more wine or water and heat before serving. Split bread rolls and warm them by placing them on outside of grill. To assemble: spread some mole sauce over one side of burger and place burger, SAUCE SIDE DOWN on bottom half of roll. Spoon tiny little bit of mole sauce over burger and place some more on plate. Top burger with zucchini ribbons. Sprinkle sesame seeds over zucchini , burger and mole sauce. Place top roll next to burger. Serve hot. Yields: 6 servings To make Zucchini Salad: Do not peel zucchinis. Using a vegetable peeler, make lengthwise, thin slices of zucchinis. Place in colander and sprinkle with salt. Let stand 30 minutes. Use clean kitchen towel to press out as much liquid as possible. Grate lemon zest and extract 2 tablespoon juice. Mix zest, juice and all other ingredients for salad and toss with zucchinis. Taste for salt. Chill before serving.