RECIPES: Recipe Details

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"Spirit of the Nations", Native American Burger.

Based upon the fusion of traditional and non-tradional Native American ingredients, to produce a Burger which proudly reflects the true "Spitit of the Nations!

Ingredients 

Ingredients Pumpkin Pesto
6 cloves fresh raw garlic
½ Cup chopped American parsley
1 Cup Colavita extra virgin olive oil
1 cup shelled pumpkin Seeds
2 ounces Sutter Home Cabernet Sauvignon wine
1 teaspoon salt
1 teaspoon ground black pepper
2 Cups of pre-cooked plain pumpkin without skin and seeds
Pemmican Style Patties
2 lbs. ground Chuck
1 Cup shelled pumpkin seeds
1 Cup dark raisins
½ Cup chopped pimentos, roasted peppers
1 Cup chopped dried apples, (8 rounds)
2 Ounces Worcestershire sauce
1 Ounce Sutter Home Cabernet Sauvignon Wine
8 Cloves fresh garlic
¼ Cup chopped American parsley
2 teaspoons salt
2 tablespoons ground black pepper
2 eggs.

ADDITIONAL INGREDIENTS
Corn Oil for brushing the grill
6 Sliced and opened fresh onion rolls
3 Cups assorted field greens

Instructions 

Directions Start the gas grill and pre-heat on medium high. Prepare the Pumpkin Pesto. Place the pumpkin seeds, garlic, parsley, olive oil, wine, salt and pepper and process until smooth. Lastly add the pumpkin and process until well mixed. Cover and leave at room temperature. Next make the Pemmican Patties. Place the Ground Chuck in a mixing bowl and place in the refrigerator. Put the pumpkin seeds in a food processor and process until a breadcrumb texture is achieved. Than add the raisins, pimentos, apples, Worchestershire Sauce, Sutter home wine, Garlic, parsley, salt, black pepper and raw eggs and process until semi smooth. Add all the ingredients to the ground chuck and hand mix until well blended. Chill your hands by washing in cold water prior and during handling the burger mixture. Form mixture into 6 Pemmican Patties, 1 inch thick and about 5 inches in diameter, handling as little as possible. Place on a tray for transport to the grill. Brush the pre-heated grill grates with the corn oil. Place the patties on the grill grates, cover and grill for 4-6 minutes on each side. Due to the egg content, check the inside temperature periodically until 165 degrees is achieved, turning only once. Remember to clean the thermometer between each use. During the last minutes of grilling, place the rolls with the insides down on the upper or outer grates, toast lightly, remove and place on a platter. To assemble the burgers, liberally coat each half of the rolls with the Pumpkin Pesto. Place 1/2 cup of the field greens on the bottom half of the roll, followed by the patty than cover with the top half of the roll and serve. Makes 6 Burgers.