New Cathay Burgers with Grilled Bean Sprouts in Springroll Crepes
3/4 cup Colavita Olive Oil, divided
6 large eggs, beaten
1/2 tsp salt
1 pkg frozen spring roll wrappers, thawed (will not be used up)
3 Tbsp Chinese black bean garlic paste*
4 Tbsp sesame oil
2 Tbsp oyster sauce*
2 Tbsp hoisin sauce + additional for spread*
4 Tbsp sesame seeds, toasted
3 Tbsp grated ginger root
1 Tbsp Asian chili garlic paste
2 Tbsp Sutter Home GewÃ¼rztraminer
2 cups finely chopped scallions, divided
2 lbs ground beef chuck, 85/15 % fat
1 lbs fresh bean sprouts
First prepare wrappers: Light grill and place iron griddle on it with 1 tablespoon oil. Heat until hot. In an 11â€ pie dish beat eggs and salt. Dip one spring roll wrapper into egg mixture, soaking both sides, and carefully place on hot griddle. Brown a few seconds and flip to brown the other side. Move to plate and keep warm. Repeat until you have 12 nice wrappers (some may tear). You need only 1 1/2 teaspoon oil every time. Keep warm.
In a large bowl mix black bean paste, sesame oil, oyster sauce, hoisin sauce, sesame seeds, ginger and chili paste. Set aside 5 tablespoon of this mixture for bean sprouts. Mix remaining paste with GewÃ¼rztraminer and 1 cup scallions. Add beef to this mixture, mix well but avoid overly compacting the meat. Shape into 12 small burgers. Set aside.
In another large bowl mix reserved 5 tablespoon paste with 3 tablespoon oil, bean sprouts and remaining 1 cup scallions. Brush a grill basket with oil and set over fire, heat until hot. Add bean sprouts and grill, stirring, a few minutes just until tender crisp. Remove to plate. Keep warm.
Grill burgers over medium high heat about 4-5 minutes or until desired doneness. To serve: spread spring rolls with some hoisin sauce. Place one burger in center, spoon some bean sprouts on top and roll wrapper into a cone shape. Fold back lower end. Place on serving platter. Repeat until finished.