Pacific Rim Burgers
Ingredients
Patties:
1 lb. ground chuck
1 lb. ground sirloin
1 can chopped water chestnuts
1 tbsp. black bean sauce
1 tbsp. finely grated fresh ginger
Napa Cabbage Slaw with Toasted Sesame Dressing:
2 tbsp. sesame seeds
6 cups shredded napa cabbage
3 chopped green onions
1/2 cup canola oil
1/2 cup rice vinegar
1/4 cup sugar
1/2 tsp. salt
1/2 tsp. white pepper
Chili-Garlic Mayonnaise:
1 cup mayonnaise
1 clove finely chopped garlic
1 tbsp. teriyaki sauce
1 tbsp. sweet chili sauce
vegetable oil for brushing grill
1 pre-peeled and cored golden pineapple cut in 6 slices
6 leaves curly green lettuce
6 split Kaiser rolls
sesame oil for toasting rolls
1 bottle teriyaki baste and glaze
Instructions
Turn on gas grill to medium-high or prepare a charcoal grill to medium-hot coals. Hand mix ingredients for chili mayonnaise in a small bowl. Cover and refrigerate. Toast sesame seeds for 3-4 minutes in a heavy iron skillet over medium-high heat until lightly browned. Chop napa cabbage and green onions and put in a large bowl. Whisk canola oil, rice vinegar, sugar, salt and pepper together in a small bowl. Pour mixture over cabbage and green onions. Sprinkle with toasted sesame seeds over all and toss. To make the patties combine ground chuck and sirloin, water chestnuts, black bean sauce and ginger in a large bowl and mix well with hands. Form 6 patties to fit the rolls. Brush the grill rack with oil. Place pineapple slices on the grill, and grill until golden brown on both sides. Set aside. Place patties preferably on the top rack of the grill, cover and grill until brown on the bottom about 4 minutes. Flip over and baste generously with teriyaki sauce. Continue grilling 2-3 more minutes. Flip again and baste other side of burgers with teriyaki sauce. Continue grill a few more minutes until done to preference about 3 minutes for medium or until patty feels firm to the touch when lightly pressed in the middle with your finger. During the last few minutes of grilling, place rolls which have been lightly brushed with sesame oil on outside edges of the grill and toast until lightly browned. To assemble burgers spread chili-garlic mayonnaise on cut sides of rolls. On each roll bottom place lettuce, grilled pineapple slice, a patty and a generous amount of napa cabbage slaw. Add the roll tops and serve. Makes 6 burgers.