“Crouching Pomegranate, Hidden Ginger” Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


*Lime-Marinated Onions* 2 large yellow onions Juice of 12 limes 1/4 cup mayonnaise 1/4 cup pomegranate juice 2 teaspoons celery seed *Pomegranate Glaze* 3/4 cup pomegranate juice 1/4 cup 2 teaspoons cold water 2 teaspoons corn starch *Patties* 2 pounds ground chuck 1/2 pound ground pork 2 tablespoons chopped shallots 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh ginger root 2 tablespoons soy sauce Salt Freshly ground black pepper 2 to 3 baguettes (depending on size) 1 tablespoon chopped fresh ginger root Vegetable oil, for brushing on the grill rack



To make the Lime-Marinated Onions, slice the onions and separate into rings. Combine onions and lime juice in a resealable plastic bag and marinate for two hours. Drain lime juice from onions (do not rinse). Add mayonnaise, 1/4 cup of the pomegranate juice, and celery seed. Stir to combine. Prepare a medium-hot fire in a charcoal grill with a cover. To make the Pomegranate Glaze, pour the remaining 3/4 cup of pomegranate juice and 1/4 cup of the soy sauce into a small saucepan and bring to a boil. Add cold water to cornstarch and stir to combine. Stir the cornstarch mixture into the boiling pomegranate mixture. Return it to a boil, and allow it to boil for 1 minute while stirring. Remove from heat. To make the patties, combine the ground chuck and ground pork in a large bowl. Add shallots, cilantro, 2 tablespoons ginger, and remaining 2 tablespoons of soy sauce. Season to taste with salt and pepper. Stir to combine. Divide meat into 6 equal portions. Form into 6 rectangular patties to fit the width of the baguettes. Cut individual “buns” from the baguettes to roughly the same length as patties, and cut each bun to split top from bottom. Using the remaining 1 tablespoon of freshly chopped ginger, rub ginger across the cut sides of the baguette on top and bottom, leaving as little ginger as possible on the actual bread. Brush pomegranate glaze onto the cut side of the “bun bottom.” When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack over direct heat and cook for 4 minutes. Turn patties. Liberally brush the tops of the patties with the Pomegranate Glaze. Cook until done, approximately 4 minutes longer. During the last minute of cooking, place the baguette sections on the grill over direct heat to toast. To assemble the burgers, on each bun bottom, place a generous scoop of the Lime-Marinated Onions and a patty. Add the tops and serve.