Ramaki Burgers
Ingredients
CHICKEN LIVER SPREAD
3 tablespoons butter
1 pound fresh chicken livers
1/2 cup Sutter Home Chenin Blanc
1/2 cup shallots, chopped
1 teaspoon black pepper
1 teaspoon garlic salt
PATTIES
2 pounds ground beef
1 cup shallots, chopped
1 cup water chestnuts, chopped
1/2 cup green onions
1/2 cup teriyaki sauce
2 teaspoons black pepper
2 teaspoons garlic salt
Vegetable oil, for brushing the grill
6 tablespoons butter
6 French baguettes
12 pieces precooked bacon
3 ounces fresh spring greens
Instructions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the chicken liver spread, combine the butter, chicken livers, Sutter Home Chenin Blanc, shallots, black pepper and garlic salt, place on a large piece of heavy duty aluminum foil. Fold the edges of foil to create a package for the grill. To prepare the beef patty mixture, combine the beef, shallots, water chestnuts, green onions, teriyaki sauce, black pepper and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six equal portions and shape to fit the baguettes. When the grill is ready, brush the grill rack with vegetable oil. Place the chicken liver packet on the grill and allow it to cook for 10 minutes, turning once. Carefully open the packet to see if the chicken livers are firm and cooked thoroughly. Return to heat and cook another 3-5 minutes if necessary. When the chiken liver packet has finished cooking transfer the contents to a food processor and blend thoroughly. Place the patties on the rack, cover, and cook, turning once, until the patties are done to preference, 5-7 minutes on each side for medium. During the last few minutes of cooking, butter the rolls and place them cut side down on the outer edges of the rack to toast lightly. To assemble the burgers, spread a portion of the chicken liver spread over the cut side of the roll top. On each roll bottom, place a patty, two slices of precooked bacon and a portion of the fresh spring greens. Add the roll tops and serve. Makes 6 burgers