Indian Moghul Burgers with Jicama and Red Onion

Pairs well with:


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


2-1/4 pounds boneless beef chuck (80/20% lean to fat), cut into 1-inch cubes
6 tablespoons toasted and finely chopped walnuts
1 large egg, lightly beaten
1/2 cup finely chopped sweet onion
3 tablespoons finely chopped fresh mint
3 tablespoons finely chopped fresh cilantro
2 tablespoons finely grated fresh ginger
2 teaspoons minced garlic
2 teaspoons ground cumin
2 teaspoons Kosher salt
2/3 teaspoon freshly ground black pepper
1 medium red onion, finely sliced
1 medium jicama, peeled and finely diced
6 large sturdy bakery-quality
Kaiser rolls, split in half
1/2 cup mayonnaise
1-1/2 teaspoons finely minced canned chipotles in adobo, or to taste



Generously oil the grate of a gas grill and preheat it to medium-high on one side and medium on the other. Put the beef chuck through a meat grinder twice, transfer to a bowl and mix with the walnuts, egg, onion, mint, cilantro, ginger, garlic, cumin, salt, and freshly ground black pepper. Mix lightly but well, and divide into 6 portions. Shape each portion into a burger, building it up a little higher around the edges to compensate for swelling. Repeat with remaining portions and place the burgers on the medium-hot side of grill. Cook 5 minutes on first side, turn and grill 4 to 5 minutes on the other or until medium-done and tests 150 degrees. Medium-rare is not suitable for this burger. Place split rolls on cooler side of grill, cut sides down, and toast until crisp and hot. In a small bowl, mix mayonnaise and minced chipotles to taste. Spread mixture on both sides of toasted rolls, using a little more for the top half. Place a burger on bottom half of rolls, top with finely sliced red onion and diced jicama. Put top half of roll in place, press down lightly to compact, cut in half and serve.