MOCHA CHIPOTLE BURGERS with MOLE ZINFANDEL SAUCE and ZUCCHINI RIBBON SALAD
2 cups SUTTER HOME RED ZINFANDEL, divided
1 mashed chipotle pepper in adobo sauce + 1 tablespoon adobo sauce
2 teaspoon cocoa powder
2 1/2 teaspoon instant coffee granules, divided
2 1/2 teaspoon ground cumin, divided
3 1/2 teaspoon salt, divided
4 1/2 teaspoon sugar, divided
2 tablespoon chopped fresh oregano
1 1/2 tablespoon grated garlic cloves
2 lbs fresh ground lean 15 % PORK
6 crusty rolls, split
COLAVITA OIL for brushing
Zucchini Ribbon Salad:
3 small firm zucchinis
remaining 1 1/2 teaspoon salt
1 large lemon
1/4 cup COLAVITA OIL
remaining 1 tablespoon sugar
remaining 1/2 teaspoon ground cumin
remaining SUTTER HOME RED ZINFANDEL
1/3 cup mole sauce from a jar (Dona Maria)
1/2 teaspoon remaining coffee powder
1 1/2 teaspoon remaining sugar
1 1/2 tablespoon toasted sesame seeds
Place 2 tablespoon SUTTER HOME ZINFANDEL in bowl and place remaining wine for sauce in a saucepan. Add cocoa, 2 teaspoon coffee, 2 teaspoon cumin, 2 teaspoon salt, 1 teaspoon sugar, oregano, and garlic to bowl. Mix well, then stir in PORK. Avoid compacting. Shape into 6 patties to fit size of bread.
Brush grill with oil. Place patties on grill and grill on medium high, covered, on both sides about 10 – 12 minutes or till desired doneness.
Heat ingredients for mole sauce in a little saucepan except for sesame seeds, simmer, stir till smooth. Sauce will thicken as it cools. If sauce is too thick, stir in more wine or water and heat before serving.
Split bread rolls and warm them by placing them on outside of grill. To assemble: spread some mole sauce over one side of burger and place burger, SAUCE SIDE DOWN on bottom half of roll. Spoon tiny little bits of mole sauce over burger and place some more on plate. Top burger with zucchini ribbons. Sprinkle sesame seeds over zucchini , burger and mole sauce. Place top roll next to burger. Serve hot.
Yields: 6 servings
To make Zucchini Salad:
Do not peel zucchinis. Using a vegetable peeler, make lengthwise, thin slices of zucchinis. Place in colander and sprinkle with salt. Let stand 30 minutes. Use clean kitchen towel to press out as much liquid as possible. Grate lemon zest and extract 2 tablespoon juice. Mix zest, juice and all other ingredients for salad and toss with zucchinis. Taste for salt. Chill before serving.