Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 cans (15 oz. each) red kidney beans, drained and rinsed
1/2 pound ground pork
1/2 to 3/4 cup plain dry bread crumbs
1/3 cup minced scallions
1 large egg
1 tablespoon lite soy sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
1 tablespoon Asian sesame oil
6 sesame buns, split
1 large (1/2 pound) firm-ripe banana
1 teaspoon Asian sesame oil
1/2 cup chopped golden raisins
2 tablespoons chopped fresh cilantro
2 tablespoons minced fresh lemon grass (tender part only)
 1 teaspoon grated lemon peel
1/4 teaspoon cayenne pepper



BURGERS: Mash beans in a medium bowl with a potato masher or fork. Add the pork and stir in the remaining burger ingredients until well blended. Form into 6 patties. Preheat the grill to high. Coat grill with no-stick cooking spray for grilling. Grill burgers until browned on the bottom, about 4 minutes. Turn and grill just until done, 3-4 minutes longer. During last minute of cooking time, place rolls, cut sides down on edges of grill to toast. SALSA: Peel banana and halve lengthwise. In a small nonstick frypan placed on the grill along with burgers, brown the banana in sesame oil, about 8 minutes. Chop banana and mix with remaining salsa ingredients. Serve the burgers on toasted buns and top with the banana salsa. Serves 6.