SPICY SICHUAN BURGERS with COOL NAPA RELISH and Scallion Buns - Sutter Home Family Vineyards

Ingredients

• 1-1/2 cups shredded Chinese celery cabbage (Napa)
• 1 tablespoon scallion greens, finely minced
• 2” piece peeled ginger, finely minced to yield 1-1/2 tablespoons
• 2 tablespoons unseasoned rice wine vinegar
• 2 teaspoons sugar
• 2 teaspoons soy sauce
• 1 tablespoon Colavita extra virgin olive oil
• 1/2 cup Colavita extra virgin olive oil
• 2 large or 3 smaller scallions, cut into 2” lengths
• 6 ounces (one-half a 12-oz package) silken firm tofu
• 1-1/2 teaspoons cornstarch
• 2 pounds ground beef chuck (75-80% lean)
• 1-3/4 tablespoons naturally brewed soy sauce
• 1-1/2 tablespoons hot bean paste
• 1 tablespoon minced garlic
• 1-1/2 tablespoons Sichuan peppercorns
• 4 scallions, well trimmed, slivered lengthwise and cut into 3” flat pieces, for garnish