Bombay Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


3/4 cup Sutter Home Zinfandel wine
1/3 cup mango chutney
2 cloves garlic, minced
1 1/2 tsp. kosher salt
1 tsp. curry powder
3 Tbsp. unsalted butter
6 plum tomatoes
1 tsp. kosher salt
3 Tbsp. sweet onion, minced
1 1/2 pounds ground chuck, 85% lean
6 Wheat Kaiser rolls, 1/3 cut
fresh mint leaves, minced



Bring gas grill to medium heat. Combine wine and chutney in a small saucepan. Cook on grill until reduced by half and a thin jam is formed, about 5- 10 minutes. Set aside. Combine garlic and 1 1/2 tsp. salt on cutting board and press with the side of the chef's knife blade until a paste is formed. Add curry powder and butter and work with the knife blade until the paste is well combined. Set aside. This should take about 10 minutes. Cut tomatoes lengthwise in halves and remove seeds. Chop. Place in colander over a plate to catch liquid. Sprinkly with 1 tsp. salt and minced onion. Set aside. This should take about 10 minutes. Turn grill to medium high heat. Form ground chuck into 6 patties, about1/2 inch thick . Brush with half the curry paste on grill, paste side down. Brush tops with remaining curry paste. Turn patties in 1 minute. Continue turning at 1 minute intervals for even cooking. Press with finger and prick with a fork tine to determine degree of doneness. When juice runs clear, but patties still feel springy, set aside on a plate in a warm place. This entire process should take about 15-20 minutes. Quickly toast the buns on cut side. Stir mint into tomato onion mixture. Place patties on buns. Spoon chutney-wine reduction over top. Over this, place the tomato mixture. Add bun tops. This last procedure should take about 5 minutes.