Just for The Halibut 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.


1 1/4 pound halibut fillets skins removed, cut into 1/2-inch cubes
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Juice of one lemon
4 teaspoons fresh ginger, minced
1 red onion, diced
1 teaspoon Gray Poupon Dijon Mustard
1 tablespoon Sutter Home Sauvignon Blanc
7 sweet onion buns
1 egg, lightly beaten
6 tablespoons fresh basil, chopped
6 tablespoons fresh cilantro, chopped
2 fresh jalapeño chilies, seeded and finely minced
1 ripe papaya, peeled, seeded and diced
1 avocado, peeled, pitted and diced
1 ripe mango, peeled, pitted and diced
Vegetable oil, for brushing on the grill rack



• Prepare a medium-hot fire in a charcoal grill with a cover. • To make the patties, coarsely grind fish in processor. Add salt, black pepper, 1 tablespoon lemon juice, 2 teaspoons ginger, half of the red onion, mustard and wine; blend well. Add breadcrumbs from 1 of the 7 onion buns and egg; process until smooth. Add 3 tablespoons basil, 3 tablespoons cilantro and 1 chile; process until just incorporated. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Cover and refrigerate until ready to cook. • To make the fruit salsa, combine remaining lemon juice, 2 teaspoons ginger, other half of red onion, 3 tablespoons basil, 3 tablespoons cilantro, 1 chile, papaya, avocado and mango in a bowl; mix well. Cover and refrigerate until ready to serve. • When the grill is ready; brush the grill rack with vegetable oil. Place the halibut patties on the rack, cover and cook, turning once, about 5 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. • To assemble the burgers, on each bun bottom, place a patty and an equal portion of the salsa. Add the bun tops and serve. Makes 6 burgers.