Maple-Green Curry Beef Burgers with Sweet Thai Salsa

Pairs well with:


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


For Sweet Thai Salsa:
1/2 cup fresh tomatoes, seeded and finely-diced
1/4 cup raisins, chopped*
3 Tablespoons onion, finely-diced*
2 Tablespoons honey
1 Tablespoon fresh basil, finely-chopped*
2 teaspoons rice wine vinegar
For Maple-Green Curry Glaze:
1/3 cup Sutter Home® Gewurztraminer
1/4 cup good quality maple syrup*
3 teaspoons green curry paste*
For Patties:
2 lbs. Beef ground chuck
3 Tablespoons onion, finely-diced*
2 Tablespoons fresh basil, finely-chopped*
2 Tablespoons good quality maple syrup*
1 Tablespoon green curry paste*
2 teaspoons coarse salt
3/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 Kaiser hamburger rolls, split
1/4 cup butter, softened
6 red-leaf lettuce leaves, washed and dried
*Same ingredients used in more than one part of the recipe



To make the Sweet Thai Salsa, combine tomatoes, raisins, onion, honey, basil, and rice wine vinegar in a medium bowl. Cover and chill until ready to serve. To make the Maple-Green Curry Glaze, whisk together wine, maple syrup, and green curry paste in a medium bowl. Set aside until ready to use. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the beef, onion, basil, maple syrup, green curry paste, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 2-3 minutes. Turn patties, brush tops with Maple-Green Curry Glaze and cook for 2-3 minutes more. Repeat turning the patties and brushing the tops with glaze, until patties are done to preference (5 to 7 minutes total on each side for medium) and all glaze is used. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread butter over the warm, toasted, cut sides of the rolls. On each roll bottom, place one lettuce leaf, a glazed patty, and an equal amount of the Sweet Thai Salsa. Add the roll tops and serve. Makes 6 burgers.