Time: 35 minutes plus grilling time
Yield: ½ cup
- 1 cup dry white wine
- ¼ cup light brown sugar
- 1 TBSP Dijon mustard
- 1 tsp finely grated garlic
- 1 tsp finely grated ginger
- 2 TBSP ponzu or soy sauce
- Whisk together and bring to boil.
- Reduce to low boil and cook, stirring every 5 minutes, for 30 minutes or until reduced to ½ cup.
Cook your burgers on the grill as you normally would, adding the glaze for the last 5 minutes. The brown sugar will burn so watch the burgers carefully.