Tropical Asian Burger with Mango-Orange Dressing

Ingredients

Asian Slaw:
2 Tbsp. rice vinegar- unseasoned
¾ Tbsp. soy sauce
1 Tbsp. honey
2 Tbsp. sesame oil
8 oz. bag angel hair white cabbage
Patties:
1 1/2 cups Sutter Home Chenin Blanc
2 lbs. Ground sirloin
¼ cup Granny Smith Apple, grated
¼ cup pineapple, finely diced
2 Tbsp. soy sauce
1 Tbsp. chili-garlic sauce
1 Tbsp. fresh ginger, grated
Mango-Orange Dressing:
½ cup mango
¼ cup orange segments
¼ cup fresh squeezed orange juice
¼ cup water
1 Tbsp. sesame seeds
Canola oil, for brushing grill rack
6 King’s Hawaiian Sweet Rolls
3 Tbsp. butter, melted

Instructions

Directions: Preheat gas grill to medium-high heat. To make slaw, in a large bowl combine vinegar, soy sauce, and honey. Slowly whisk in sesame oil. Add cabbage and toss until coated. Refrigerate. Place a heat safe pan on grill and add Chenin Blanc. Reduce about 10-15 minutes, or until wine is reduced to 1/3 cup. Place in large bowl and allow to cool. To make the patties, in the bowl with the cooled wine combine ground sirloin, apples, pineapples, soy sauce, chili-garlic sauce and ginger. Mix thoroughly and separate into six sections. Form each section into a patty and flatten to ½ inch thick. Set aside. To make mango-orange dressing, combine mango, orange, orange juice and water in a blender. Pulse until thoroughly combined and place in small bowl. Mix in sesame seeds and refrigerate. Brush grill racks with canola oil. Place patties on direct heat on grill, cover, cook, turning once. Cook for about 5-8 minutes each side for medium or until internal temperature reaches desired preference. During the last few minutes of cooking, brush the inside of the rolls with melted butter and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place an equal amount of mango-orange dressing on the top and bottom of each roll. On each roll bottom, place the patty and top with Asian Slaw. Add the roll tops and serve. Makes 6 burgers