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 1/2 lb. ground chuck 1 medium onion, finely chopped 2 tablespoons + 2 tablespoon + 2 tablespoon Thai fish sauce 2 teaspoons Ancho chili powder (or substitute regular chili powder) 1 1/2 teaspoon + 1 – 2 teaspoon salt 2 teaspoons + 1 – 2 teaspoon coarsely ground pepper 1/4 cup + 1 cup coconut milk 6 chipotle chilies with adobe sauce, finely chopped 2 tablespoons + 2 tablespoons brown sugar 1 medium head green cabbage (about 1.5 lbs), cut into 12 to 16 wedges with the stem 4 – 6 tablespoon Colavita olive oil 1/2 cup fresh lime juice (2 limes) 2-3 small Serrano chilies, thinly sliced 1/2 cup chopped fresh cilantro leaves 6 Large whole wheat buns



In a large bowl, mix the beef with onion, 2 tablespoon Thai fish sauce, 2 teaspoons Ancho chili powder, 1 1/2 teaspoon salt, 2 teaspoons pepper and 1/4 cup coconut milk. Form into 6 burgers and set aside. In a heavy gallon ziploc bag make the marinade by combining 1 cup coconut milk, chipotle chilies, 2 tablespoons Thai fish sauce, and 2 tablespoons brown sugar. Put the burgers into the marinade and marinate at least 30 minutes and for as long as overnight. Preheat grill to medium-high or start charcoal. Brush the cabbage wedges on both sides with olive oil, sprinkle with 1-2 teaspoon salt and 1-2 teaspoon pepper. Place on a foil-lined cookie sheet and set aside until the grill is hot. When grill is hot, oil the grill and lay cabbage wedges on the grill and cover for about 10 minutes. Turn over and grill for another 10 minutes. The cabbage should be toasted and starting to wilt. Remove from the grill. Prepare the sauce for the slaw by combining in a small bowl: 1/2 cup lime juice, 2 tablespoons Thai fish sauce, 2 tablespoons brown sugar, and Serrano chilies. Remove any large portions of the cabbage stem. Finely slice the cabbage and place in a large bowl. Pour the sauce over cabbage. Add the cilantro and mix well. Re-oil the grill. Toast the buns – 1 or 2 minutes and set aside. Grill the burgers over medium-high heat to the desired doneness, about 5 to 7 minutes for medium. Place the burgers on the buns, top with the slaw and cover with the top of the bun. Serves 6.