Ingredients: 1/3 cup golden raisins, cut up if too big ½ cup SUTTER HOME SAUVIGNON BLANC for raisins + 2 tablespoon for burgers 1/2 cup fresh Kaffir lime leaves + 2 leaves for sauce 4 teaspoon GREY POUPON COUNTRY DIJON MUSTARD + 2 tsp for sauce 1 1/2 teaspoon salt plus ¼ teaspoon for sauce 3 tablespoon hot Indian curry powder + ½ teaspoon for sauce 3 tablespoon hot mango chutney 1 1/2 tablespoon grated gingerroot 1 1/2 tablespoon minced fresh garlic 1 1/2 tablespoon Indonesian sambal oelek paste 2 lbs fresh ground lean beef 6 crusty rolls COLAVITA OIL for brushing grill ( NOT an ingredient for burgers) Grilled Bananas: 3 large , ripe Plantain Bananas (skin is dark yellow with brown speckles) 3/4 stick butter, melted more hot mango chutney for brushing Custard Sauce: Remaining 2 Kaffir lime leaves 1/2 cup milk 1 beaten egg remaining 2 teaspoon GREY POUPON COUNTRY DIJON MUSTARD remaining 1/4 teaspoon salt remaining 1/2 teaspoon Indian hot curry powder



Preparation: Soak raisins in ½ cup Sutter Home wine. Set aside while preparing other ingredients. Using kitchen scissors, discard main vein of ½ cup kaffir lime leaves and finely cut the leaves. Add 2 tablespoon Sutter Home wine, 4 teaspoons mustard, 1 ½ teaspoon salt, 3 tablespoon curry, chutney, ginger, garlic and sambal oelek. Mix well. Stir in drained raisins and beef. Avoid compacting. Shape into 6 burgers to fit size of bread. Brush grill with oil. Place burgers on grill and grill on medium high, covered, on both sides about 10 minutes or till desired doneness. Warm bread by placing them on outside of grill. Place one burger on bottom of each bread roll. Spoon some custard sauce over each burger. Top with 2 slices grilled bananas. Place top roll next to burger. If desired garnish with large lime leaves by sticking it upright into banana. Serve. To grill bananas: Peel plantain bananas and cut diagonally, about 3/4" thick. Brush with melted butter. Grill on both sides till grill marks appear. Brush with hot mango chutney and heat through. To make Custard Sauce: Tear up the 2 reserved lime leaves. Place in a saucepan with all ingredients for custard and whisk. Place pan over indirect heat on grill and let simmer while continuing to whisk until sauce is thick. Taste for salt. Set aside. Before serving heat through again, add some milk if too thick, and discard lime leaves. Yields: 6 servings