Zesty Zing Island Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1 bunch green onion, including tops, cut into 1" pieces.
3 teaspoons of fresh ginger, grated,
3 cloves of garlic
2 jalapeno chilies
1 tablespoon fresh thyme leaves
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
4 Tablespoons Sutter Home Wine (White Merlot)
2 tablespoon Extra Virgin Olive Oil
1 tablespoon ground coriander
1 tablespoon kosher salt
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cinnamon Patties:
Vegetable oil, for brushing the grill
1 1/2 pounds ground chuck
Slices of cheddar cheese
Butter for buns
6 Burger Buns (toasted)
Burger sauce:
1/4 cup catsup
1/4 cup mayonnaise
2 tablespoons sweet relish
Combine catsup, mayo and relish to make a sauce.
kosher pickle
and cooked bacon



In a food processor fitted with the metal blade, combine the green onion, ginger, cloves, jalapeno, thyme, lime juice, lemon juice, olive oil, coriander, kosher salt, allspice, nutmeg and cinnamon, quick pulse until combined. Put ground chuck in a large bowl. Add the sauce from the food processor. Mix well. Make six burger patties. Indent a thumb print into each burger patty. Brush the grill with the olive oil. Place each burger patty on the grill and close the lid. Grill for about 4 minutes. Turn the patties and continue grilling for about 5 min or so, add the cheddar cheese, transfer the patties to a clean plate when cheese is slightly warm. Brush the buns with butter and toast until lightly browned. Remove from the grill. To make the burgers coat each side of the buns with the burger sauce, add the burger patty, lettuce, tomato, pickle and bacon. Makes 6 burgers Carol, Liberty Lake, WA