“Wonton Some Mo!” Burgers

Ingredients

• The Burgers:
• 1 1/4 Pounds boneless pork loin, cut into 2 Ňdice
• 1 pound large shrimp, peeled and deveined
• 5 cloves garlic, rough chopped
• 1 tablespoon fresh ginger root, grated on a microplane
• 1 jalapeno, chopped including seeds
• 1/4 Cup Sutter Home Rose
• 1/4 Cup soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 teaspoon black pepper
• 1/2 Cup scallions, chopped
• The Sauce:
• 1/3 Cup smooth peanut butter
• 1/4 Cup hoisin sauce
• 1/4 Cup Sutter Home Rose
• 1/4 Cup rice wine vinegar
• 2 tablespoons brown sugar
• 1 teaspoon red pepper flakes
• 1 Cup apricot preserves
• 2 garlic cloves, chopped fine
• 2 Teaspoons fresh ginger root, grated on a microplane
• The Slaw:
• 1 Cup coleslaw mix
• 1 Cup bean sprouts
• 1 small red bell pepper, julienned and cut into 2 inch strips
• 3 scallions, chopped
• 1/4 Cup cilantro, chopped
• 1 tablespoons sesame seeds, lightly toasted
• Slaw Dressing:
• 4 tablespoons rice wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• The Crunch:
• 20 wonton wrappers
• 3 Cups vegetable oil for frying
• 1 teaspoon salt
• The Roll:
• 6 potato rolls
• 3 tablespoon butter, softened

Instructions

• Combine the pork, half of the shrimp, garlic, ginger, jalapeno, wine, soy, fish sauce, brown sugar, and black pepper in the bowl of a food processor.
• Pulse until well combine and in a burger-like consistency.
• Place in a large bowl.
• Chop the remaining shrimp into 1/2 inch pieces and mix the shrimp and scallions into the meat mixture with your hands until well combined.
• Form into 6 equal patties.
• Preheat your grill to medium-high heat for 20 minutes.
• Coat the grill with non-stick cooking spray and add the burgers to the hot grill.
• Cover and let cook for 3 minutes until lightly browned and fragrant.
• Flip to the other side, and cook for another 3 minutes until cooked through with a temperature of 160 degrees internally.
• While the burgers are cooking, combine all of the Ôsauce’ ingredients in a small sauce pan and bring to a boil, stirring frequently.
• Turn heat to low and let simmer until you are ready to assemble the burgers.
• Combine the slaw ingredients in a medium size bowl.
• Whisk the rice wine vinegar, olive oil, and brown sugar in a small bowl to make the dressing.
• Toss with the slaw ingredients and set aside.
• Heat vegetable oil in a deep fryer or cast-iron Dutch oven (at least 3 inches of oil in the pot) to 350 degrees.
• Slice the wonton wrappers into 1/2 inch strips.
• Drop in the hot oil and cook, stirring occasionally, until crisp and lightly browned, about 1 minute.
• Remove and drain on a plate covered with paper towels.
• Season with salt immediately out of the fryer.
• Spread butter on the cut side of each potato roll and place on the top rack of the grill to lightly toast while burgers finish cooking.
• To assemble burgers, spread about 1 tablespoon of the sauce on the bottom of each toasted roll.
• Top with a burger and another tablespoon of the sauce, followed by 1/2 Cup of the slaw and several wonton chips.
• Finish with the top roll and DEVOUR!!!