Catonese Chicken and Shrimp Burgers with Sesame-Broccoli-Noodle Slaw

Pairs well with:

White Zinfandel

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


Sesame-Broccoli-Noodle Slaw:
1 (3 ounces) package Oriental flavor ramen noodles
1 1/2 Tbsp. vegetable oil
1 1/2 Tbsp. sesame seeds
2 cups purchased broccoli slaw mix with carrots and red cabbage Seasoned Caton Dressing and Glaze:
reserved seasoning packet from noodles
2 Tbsp. plus 1 tsp. tamari
1/2 cup light brown sugar
2 Tbsp. seasoned rice vinegar
2 Tbsp. toasted sesame oil
1/4 cup vegetable oil
1 1/2 pounds ground chicken, white and dark meat combination
1/2 pound shrimp, any size, peeled, deveined, and cut into 1/4 in. sized pieces
2 tsp. kosher salt
2 tsp. finely grated fresh ginger
1/3 cup coarsely chopped cilantro leaves
3 Tbsp. Sutter Home White Zinfandel
vegetable oil, for brushing on grill rack
6 sesame topped kaiser rolls, split



Preheat a gas grill to medium-high. To make the Sesame-Broccoli-Noodle Slaw, using a rolling pin, crush noodles while still inside closed package until only fine pieces remain. Reserve seasoning packet for dressing and glaze. Place crushed noodles, vegetable oil, and sesame seeds in a large non-stick fire-proof skillet and cook on grill, stirring frequently, until noodles and sesame seeds are a light golden brown, 5 to 10 minutes. Remove noodle mixture to a large bowl and cool completely, about 20 minutes. Add broccoli slaw mix to noodle mixture and set aside To make the Seasoned Canton Dressing and Glaze, in a small bowl combine the reserved seasoning packet from the noodles, tamari, brown sugar, rice vinegar, sesame oil, and vegetable oil and whisk until smooth. Pour 3 Tbsp. over the broccoli-noodle mixture and toss well to combine. Cover and refrigerate at least 30 minutes or until ready to serve, stirring just before assembling burgers. Reserve remaining glaze at room temperature. To make the patties, in a large bowl combine the ground chicken, shrimp, salt, ginger, cilantro, and White Zinfandel. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties sized to fit the rolls. Brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting frequently with the glaze, unil juices run clear when the patties are pierced in the center, 4 to5 minutes per side. During the last few minutes of cooking, place the rolls cut sides down on the outer edges of the grill rack to toast lightly. To assemble the burgers, on each roll bottom place a patty and an equal amount of the broccoli slaw. Add rolll tops and serve.