Peppery Sunrise Burger with Jalapeno Grigio Jelly
As a child, I was raised on hominy. This burger combines hominy with bacon, red pepper, and jalapenos. These unusual combinations blend wonderfully to satisfy taste buds and appetites alike. We found that Sutter Home’s Pinot Grigio harmonizes brilliantly with the jalapeno pepper mint jelly.
2 lbs. of ground chuck (80/20)
1 teaspoon of salt
1/2 teaspoon of pepper
2 teaspoons of red pepper flakes
2 cloves of garlic (pressed)
1 tablespoon of olive oil
3 habanero peppers (chopped)
1-15.5 oz. can of white hominy (drained)
1/3 cup of sliced green onion
8 strips of Gwaltney brown sugar bacon, cut in one-inch pieces with kitchen shears
6 slices of provolone cheese
6 leaves of Boston red lettuce
12 strips of roasted red pepper
6 sections of garlic naan bread
1/4 cup Sutter Home pinot grigio
1/4 cup of hot jalapeno pepper jelly
1 tablespoon of chopped fresh mint
1 tablespoon of grated onion
1 tablespoon of fresh lime juice
Load approximately 30 charcoal briskets into a standard aluminum ignition stack. Light from bottom, allow coals to heat for twenty minutes. Pour lighted coals onto lower coal tray in kettle grill. Apply light coat of olive oil or non-stick cooking spray to grill grate. Meanwhile, in a large bowl mix ground chuck, salt, pepper, red pepper flakes, and garlic together. Mix well using hands. Take one cup of ground chuck and press gently in a burger press. Repeat until you have six patties. Place patties onto hot grill grate. Grill each side for seven minutes. Remove from grill and keep the patties warm. In a cast iron skillet, spread one tablespoon of olive oil around the bottom and sides. Place chopped habanero peppers, hominy, green onion, and Gwaltney bacon in skillet. Saute for 25 minutes while stirring constantly using wooden spoon. Remove from heat and pour hominy mixture into colander to drain the grease. Set aside. Place slices of naan bread onto hot grill for one minute. Remove from heat and place onto tray.
In a medium bowl, whisk Sutter Home pinot grigio and jalapeno jelly, chopped mint, grated onion, and lime juice together. Mix well. Set aside.
To assemble burgers, take one piece of toasted naan bread and place hot chuck patty in center. Place 1 slice of provolone cheese onto patty. Place 1/3 cup of hominy mixture over the cheese. Place one lettuce leaf on top of hominy. Place two strips of roasted red pepper on top of the lettuce. Place two tablespoons of jalapeno grigio jelly over red pepper. Wrap one end of the naan bread over the other, securing with an unadorned toothpick. Repeat until you have six fully-assembled burgers. Serve immediately on serving platter.