“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!!!