Thai peanut and cilantro burger with jicama and cucumber salad topping

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


3 pieces of white bread
6 Tbls. Sutter Homes Chenin Blanc
2 lb ground chuck
1 tsp. course sea salt
1 tsp. fresh ground pepper
6 Tbls. Thai Peanut sauce
3 Tbls. chopped cilantro
¾ cup white vinegar
½ cup sugar
1 cucumber
½ lb. Jicama
Vegtable Oil, for grill rack
Colavita Olive Oil
6 sesame buns sliced



Preheat a gas grill to medium-high. Cut the crusts from the cheap white bread and discard the crusts. Place the crust free white bread into a ramekin. Add the Chenin Blanc and combined until a creamy paste is formed. Set aside. To make the patties, combine the chuck, salt, ground pepper, Thai peanut sauce, cilantro, and paste mixture in a large bowl. Handling the meat as little as possible to avoid compaction, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Place the patties in a refrigerator or cooler to keep cool before grilling. In a bowl mix the vinegar and sugar until sugar is dissolved. Thinly slice the cucumber leaving skins on. Add the cucumber slices to the vinegar & sugar mixture. Set aside and let marinate. Remove the skin from the jicama. Cut into thin slices and set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once. Five to seven minutes on each side for medium. Do not press on patties during cooking. When the patties are cooked, remove from the grill, and cover with aluminum foil. Spread Colavita Olive Oil on the cut side of each bun with a brush. Place the sesame buns, cut side down, on the outer edges of the grill rack to toast lightly. On each bun bottom, place a patty, several thin slice of jicama, a handful of cucumber salad, add the bun tops and serve. There may be left over cucumber salad.