SOUTH AFRICAN BOBOTIE BURGER with CUSTARD SAUCE and GRILLED PLANTAIN BANANAS
Ingredients for burgers:
1/2 cup SUTTER HOME SAUVIGNON BLANC, divided
1/3 cup golden raisins, cut up if too big
2 tablespoon GREY POUPON COUNTRY DIJON MUSTARD, divided
1 3/4 teaspoon salt , divided
3 tablespoon hot Indian curry powder, divided
1/2 cup fresh Kaffir lime leaves, divided
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 Plantain Bananas:
3 large , ripe Plantain Bananas (skin is dark yellow with brown speckles)
3/4 stick butter, melted
more hot mango chutney for brushing
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
remaining 2 Kaffir lime leaves
Reserve 2 tablespoon Sutter Home wine. Soak raisins in remaining wine. Set aside.
Reserve 2 teaspoon mustard, 1/4 teaspoon salt, 1/2 teaspoon curry, and 2 lime leaves for Custard Sauce. Using kitchen scissors, discard main vein of remaining kaffir lime leaves and finely cut the leaves. Add all other remaining ingredients including 2 tablespoon reserved wine, except for beef, rolls and brushing oil. 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:
In a 1 1/2 qt saucepan whisk all ingredients for custard and add torn lime leaves. 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 leaf.
Yields: 6 servings