RECIPES: Recipe Details
Asian Gourmet Burgers with Great Wall Slaw and Pineapple Mango Mayo
1/2 cup mayonnaise
1/2 cup chopped mango chutney
1/4 crushed pineapple, drained
2 lbs. ground chuck, 80% lean 2 Tbsp.
Sutter Home Gewurztraminer Wine
2 tsp. black sesame seeds
1 Tbsp. minced fresh ginger
1/2 cup thinly sliced green onions, white and green parts, divided 1/4 cup for patties, 1/4 cup for slaw
2 tsp. freshly minced garlic, divided 1 tsp. for patties, 1 tsp. for slaw 4 Tbsp. soy sauce, divided 2 Tbsp. for patties, 2 Tbsp. for slaw
1 tsp. freshly ground pepper, divided 1/2 tsp. for patties, 1/2 tsp. for slaw
vegetable oil for brushing on grill rack
6 sesame seed rolls, split, about 4 inches in diameter
2 Tbsp. toasted sesame oil
1 1/2 cups shredded napa cabbage
1 1/2 cups shredded carrots
1 Tbsp. honey
Combine mayonnaise, mango chutney and pineapple in a small bowl and stir until combined. Refrigerate until ready to use. Preheat a gas grill to medium high heat. To make patties, combine ground chuck, Gewurztraminer, black sesame seeds, ginger, 1/4 cup green onions, reseving 1/4 cup green onions for slaw, 1 tsp. garlic, reserving 1 tsp. for slaw, 2 Tbsp. soy sauce, reserving 2 Tbsp. soy sauce for slaw and 1/2 tsp. pepper, reserving 1/2 tsp. pepper for slaw, in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5-7 minutes per side for medium. During the last few minutes of cooking, place rolls cut side down on the outer edge of grill rack to toast lightly. Remove the patties and stack to keep warm. Remove the rolls from the grill and keep warm while preparing the slaw. To make the Great Wall slaw, place sesame oil in a 8 inch fire proof skillet, place on grill and heat until hot. Stir in reserve 1/4 cup green onions and 1 tsp. reserved garlic. Cook onions and garlic about 1 minute. Stir in napa cabbage and carrots and cook 1 minute. Stir in honey, reserved 2 Tbsp. soy sauce, and reserved 1/2 tsp. pepper. Cook just until heated through. To assemble the burgers, place 2 Tbsp. Mango-Pineapple Mayo on cut side of each roll bottom and 1 Tbsp. on cut side of each roll top. Divide slaw evenly among roll bottoms. Top slaw with a patty. Add roll tops and serve.
Makes 6 burgers.