Taj Mahal Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Chutney Yogurt Sauce:
½ cup chopped mango chutney
1 cup plain yogurt
Sweet and Spicy Slaw:
1 ½ teaspoons honey
1 tablespoon plus 1 teaspoon cider vinegar
1/4 teaspoon ground coriander
3 tablespoons olive oil 1
3/4 cups shredded zucchini
1 1/4 cups shredded carrots
2 pounds ground pork
2 tablespoons curry powder
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons Sutter Home White Zinfandel
½ cup finely chopped onion
vegetable oil for wiping grill rack
6 corn dusted kaiser rolls, about 4 inches in diameter, split



Directions: To make the Chutney Yogurt Sauce, mix chutney and yogurt together in a small bowl until combined. Cover and refrigerate until ready to assemble burgers. To make the Sweet and Spicy Slaw, whisk together honey, vinegar and coriander in a small bowl. Pour in olive oil in a slow, steady stream while whisking to combine. Mix together zucchini and carrots in a medium bowl. Pour dressing over vegetables and toss to coat. To prepare the patties, combine pork, curry powder, salt, pepper, White Zinfandel and onion together in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, about 6-8 minutes per side, taking care not to over cook. During the last 3 minutes of grilling, place rolls cut side down on outer edges of grill rack to toast lightly. To assemble the burgers, place 2 tablespoons Chutney Yogurt Sauce on cut side of roll bottom and 1 tablespoon Chutney Yogurt Sauce on cut side of roll top. Divide Sweet and Spicy Slaw evenly among bottom buns. Place a patty on top of slaw, followed by roll top. Serve immediately. Yield: 6 burgers