FANTASTIC NAANWICH BURGER

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.

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Ingredients

2LB GROUND BEEF CHUCK
1/2LB GROUND VEAL
1/4CUP SUTTER HOME CABERNET SAUVIGNON
1TSP MASALA SEASONING
1TSP CARDAMON SEEDS GROUND
2TSP GREY POUPON DIJON MUSTARD
2TSP MINCED FRESH GINGER
2TSP MINCED FRESH GARLIC
2TSP FRESH MINT FINELY CHOPPED
2TSP HABANERO SAUCE
2TSP SEASONED SALT
1/3CUP MINCED SWEET ONIONS
TO BRUSH GRILL- GRAPESEED OIL
6 SLICES NAAN-BREAD
6TSP PINEAPPLE YOGURT

 

Instructions

IN LARGE BOWL COMBINE, CHUCK, VEAL, CABERNET SAUVIGNON, MASALA SEASONING, CARDAMON, MUSTARD, GINGER, GARLIC, MINT, TABASCO, SEASON SALT, SWEET ONIONS. MIX WELL. DIVIDE MIXTURE INTO 6 EQUAL PORTION PATTIES TO FIT BREAD. BRUSH GRILL RACK WITH GRAPESEED OIL. PLACE PATTIES ON RACK, COVER AND COOK TURNING ONCE UNTIL DONE TO PREFERENCE 6-8MINUTES MEDIUM TO WELL OR UNTIL INTERNAL TEMP OF 160 DEGREES F. DURING THE FINAL MINUTES OF GRILLING THE PATTIES, ARRANGE ON THE SIDE OF THE GRILL TO HEAT NAAN BREAD. CUT WARM BREAD IN HALF, PLACE A BURGER ON TOP OF EACH HALF AND SPREAD A SPOON OF YOGURT ON TOP. ADD REMAINING NAAN BREAD HALF ON TOP AND SERVE

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