East Meets West Burger
3 pounds of ground chuck
3 teaspoons table salt
1/2 teaspoon of pepper
1/2 cup Sutter Home Cabernet Sauvignon wine
3/4 cup soy sauce
1/2 oz grated Sushi Wasabi (tube)
12 oz. fresh (or canned) beansprouts
8 oz. shredded cheddar cheese
2 small cans of water chestnuts, sliced
1 dozen hamburger buns with sesame seeds on top.
The night before you are grilling the burgers: Mix thoroughly the 3 pounds of ground chuck, salt and pepper and wasabi. Make the mixture into 9-10 patties. Mix the Sutter Home wine and the soy sauce. Place patties into a shallow dish. Pour 1/2 the wine/soy mixture over the patties. Turn the patties over and pour the remaining wine/soy mixture over the patties. Store the meat in the refrigerator over night. Baste the burgers with the wine/soy mixture at least once more before grilling the burgers to desired doneness. Do not over cook! Wash beanspouts well and dry. Place in a bowl as a burger topping. Put cheese and sliced water chestnuts in separate bowl, also for toppings. [Option: slice the water chestnuts 2-3 days before serving by pickling them, either dilled or sweet-soured as you prefer.] Assemble the burger immediately after cooking and enjoy East meeting West.