The Ja-Makin_Me-Hungry Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


½ lb 16/20 or smaller shrimp, peeled, deveined and boiled sliced in half lengthwise and cooled
3/4 cup Mayonnaise
1/8 cup shredded coconut unsweetened preferably, but sweetened is okay.
1/8 cup finely chopped Pineapple
1/8 cup golden raisins
1/8 cup finely chopped red onion
1/8 cup finely chopped green pepper
1 Tablespoon Garlic Chili paste
1-1/2 Tablespoons good quality Curry Powder (or to taste)
1-1/2 Tablespoons Wine Vinegar
1 teaspoon kosher salt
2 pounds ground chuck
3 Tablespoons Sutter Home Cabernet Sauvignon
2 teaspoons Salt
1 teaspoon ground pepper
Vegetable oil, for brushing on the grill rack
6 Soft Kaiser rolls sliced



In a large bowl mix your pre-cooked shrimp and all other curry ingredients together (adjust mayonnaise and seasoning quantities as necessary to your taste)and set aside to stay cool in the refrigerator. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the chuck, Cabernet, and salt and pepper in a bowl. Handle the meat just enough to mix in the wine. Divide the mixture into 6 patties large enough to fit the rolls. When the grill and your burgers are ready, brush the grill rack with vegetable oil. Place the patties on the rack, cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling the patties, place the rolls on a cooler side of the grill to get warm and toasted. To assemble the burgers, remove the Kaiser rolls onto a serving platter and place a burger patty on each. Top each patty with 2 large spoonfuls of the Shrimp Curry. Serve with some chilled Chardonnay. Makes 6 burgers