Gongga Shan Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Gongga Shan Salsa:
2 T fresh lime juice
1 T sugar
2 T vegetable oil
1/2 tsp fish sauce
1 large garlic clove, finely chopped
1 jalapeno, minced with seeds
1/2 seedless cucumber, diced
2 cups fresh pineapple, diced
1/2 cup cilantro, coarsely chopped
1/2 cup mint, coarsely chopped
2 medium tomatoes, diced
1/2 tsp kosher salt
2 lbs ground chuck
1/4 cup Pinot Grigio
2 tsp steak seasoning
Vegetable oil, for brushing the grill rack
6 Kaiser buns, split



Directions: Preheat your gas grill to high To make Gongga Shan Salsa, whisk together lime juice and sugar in a bowl until sugar is dissolved. Then whisk in oil, garlic, jalapeno and fish sauce. Next mix in cucumber, pineapple, cilantro, mint, tomatoes, and salt. Set aside and reserve. To make the patties, combine the ground chuck, Pinot Grigio, and steak seasoning. Mix together using your hands. Divide the mixed ground chuck into 6 equal parts and form into patties. Brush the grill with oil. Place the patties on the grill for 5 minutes. Turn the patties, and continue grilling for another 5 minutes. During the last few minutes of cooking, place the split Kaiser buns on the grill and toast lightly. To assemble the burger, place a big scoop of Gongga Shan Salsa on top of each burger. Close the buns and serve. Makes 6 burgers.