TERIYAKI ZIN BURGERS WITH PICKLED HERB DAIKON SLAW AND SRIRACHA LIME MAYO

Wine Varietal: White Zinfandel

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Ingredients:

PICKLED HERB DAIKON SLAW:
2/3 cup rice wine vinegar (or substitute white vinegar)
1/4 cup granulated sugar
3 tablespoons sesame oil
1 teaspoon ground ginger
1 teaspoon fresh lime zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups daikon radish, peeled & julienned
1 1/2 cups carrots, peeled & julienned
1 1/2 cups cucumber, peeled, seeded, & julienned
1/4 cup fresh cilantro, finely chopped
3 tablespoons fresh Thai basil, finely chopped
1tablespoon fresh mint, finely chopped
1/4 cup green onion, thinly sliced (green part only)

SRIRACHA LIME MAYO:
3/4 cup mayonnaise
2 tablespoons Sriracha chile sauce
1 tablespoon lime juice
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

TERIYAKI ZIN BURGER PATTY:
2 pounds ground chuck
6 ounces ground pork
1/4 cup onion, minced
1/4 cup soy sauce
2 tablespoons Sutter Home White Zinfandel wine
1 tablespoos light brown sugar
2 garlic cloves, minced
1 1/2 teaspoons Chinese five spice powder
2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Vegetable oil for brushing on grill rack
6 good quality sesame seed hamburger buns, split

Instructions:

Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.

In a large mixing bowl whisk together vinegar, granulated sugar, sesame oil, 1 teaspoon ground ginger, lime zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper until well combined. Stir in daikon, carrots, cucumbers, cilantro, basil, mint, and green onion until well combined. Cover and set aside or store in refrigerator until ready to assemble burgers.

In small bowl prepare mayo by whisking together mayonnaise, chile sauce, lime juice, 1/2 teaspoon ginger, 1/8 teaspoon salt, and 1/8 teaspoon pepper until well combined. Cover and set aside or store in refrigerator until ready to assemble burgers.

Place ground chuck, ground pork, and minced onion in large mixing bowl. In a separate small bowl whisk together soy sauce, wine, brown sugar, garlic, five spice powder, 2 teaspoons salt, and 1/4 teaspoon pepper until well combined. Drizzle over meat and onion. Carefully mix everything together being careful not to overmix meat. Form into 6 patties to fit buns.

Brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once until done to preference about 4-6 minutes per side for medium. During last 2 minutes of cooking, place buns, cut side down, on outer edges of grill rack to toast lightly.
To assembler burgers, spread mayo over cut sides of rolls. Place a patty on each bun bottom, then top with slaw, then cover with tops of rolls.

Makes 6 burgers