Maharaja Spicy Kabob Burger with Creamy Mint Chutney

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Creamy Mint Chutney
1 teaspoon cumin seeds
* 2 cups sour cream
½ cup fresh mint, finely chopped
4 teaspoons cilantro, finely chopped
1 teaspoon green chilies, finely chopped
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Kabob Burger
1 ½ pounds ground chuck (with 20% fat)
½ cup gram flour*
3 teaspoons garam masala*
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
½ cup cilantro, finely chopped
2 tablespoons Sutter Home White Zinfandel
2 hard boiled eggs, white only, finely chopped
3 tablespoons mint, finely chopped
3 tablespoons cilantro, finely chopped
2 tablespoons golden raisins, finely chopped
1 tablespoon green chilies, finely chopped
Vegetable oil for brushing the grill rack
6 Kaiser rolls split horizontally
2 medium tomatoes, finely chopped
1 medium red onion, finely chopped
4 tablespoons cilantro, finely chopped
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
* Found at your local Indian or Asian Grocer



Prepare a medium hot fire in a charcoal grill with cover or preheat a gas grill to medium high. For creamy mint chutney, toast the cumin seeds in a dry pan on the grill. Let cool and combine with sour cream, mint, cilantro, chilies salt and black pepper. Keep aside until needed. For kabobs, combine ground chuck, gram flour, garam masala, salt, pepper, cilantro and wine in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Mix eggs, mint, cilantro, raisins and green chilies. Divide the meat mixture into 6 equal parts. Make two patties from each portion, making 12 patties. Flatten each patty and put 1 tablespoon of egg mixture in the middle and top it with second flattened patty. Pinch edges of patties together to seal. Make all 6 kabobs like this to fit the rolls. When the grill is ready brush the rack with vegetable oil. Place the kabobs on the rack, cover and cook turning once until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place rolls, cut side down on the outer edges of the rack to toast lightly. Mix tomatoes, onions, cilantro, salt and pepper. To assemble the burgers, on each roll bottom spread generous amount of creamy mint chutney and top it with kabob. Now spread some more creamy mint chutney on top of kabob and put generous amount of tomato, onion and cilantro mixture on top of it. Add the roll top and serve. Makes 6 Burgers.