Kung Pao Burger Wraps

Pairs well with:


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


1 pound ground turkey
1/2 pound ground pork
1/2 cup lightly salted dry roasted peanuts
1/4 cup chopped scallions
1 tablespoon finely chopped fresh ginger
1 tablespoon Chinese chili paste
2 tablespoons Chinese plum sauce
1 tablespoon Tamari
1/2 teaspoon Chinese 5-spice powder
1/2 teaspoon salt
6 8-inch flour tortillas
Vegetable oil for brushing on grill
1/4 cup Chinese plum sauce
1/3 cup lightly salted dry roasted peanuts
1/3 cup chopped crystallized ginger
6 large red or green leaf lettuce leaves



In a gas grill with cover, prepare a medium-hot fire for direct-heat cooking.

In a large bowl, combine turkey, pork, peanuts, scallions, ginger, chili paste, plum sauce, Tamari, 5-spice powder and salt. Mix, handling the meat as little as possible. Shape into 6 patties, 5-inches long and 1 1/2-inches wide.

When grill is ready, brush rack with vegetable oil. Place patties on rack, cover and grill, turning once, until done to preference, 5 to 7 minutes on each side for medium. To warm tortillas, stack and wrap in foil. Warm at side of grill while patties cook.

To assemble the burgers: Combine peanuts and crystallized ginger. Brush each tortilla with plum sauce. Cover with a lettuce leaf. Place patties left of center on tortillas. Sprinkle with peanuts and ginger. Roll up. Fasten with plain skewer for presentation.