Wasabi & Pickled Ginger Burger

Ingredients

The Wasabi Mayonnaise
1 cup real Mayonnaise
2 Tablespoons Wasabi paste
The Patties
1 ½ pounds ground chuck
½ pound ground pork sausage
1 cup bean sprouts (chopped)
2 tablespoons Wasabi paste
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon celery seed
2 teaspoons curry powder
Vegetable oil, for brushing on the grill rack
6 Sesame buns
1 cup Sweet Thai chili sauce
1 cup pickled ginger strips
1 cup finely chopped celery
1 cup finely chopped cabbage
1 teaspoon fresh ground pepper

Instructions

Preheat a gas grill to medium heat or prepare a medium-hot fire in a charcoal grill with a cover. To make the mayonnaise, combine real mayonnaise with wasabi paste in a small bowl and mix well. Cover and refrigerate until needed. To make patties, combine ground chuck, ground pork, bean sprouts, wasabi paste, minced garlic, salt, celery seed, and curry powder in a large bowl. Mix well, however, handle the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. To avoid having your meat stick to the grill, when the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack. Close the cover and cook, carefully turning once (to prevent juices from escaping), until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, spread each cut side of the buns with ½ teaspoon of the wasabi mayonnaise mixture and place, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, dividing evenly, spread the remaining wasabi mayonnaise mixture over the cut sides of the buns. On each bottom bun, cover the cut sides of the bun with sweet Thai chili sauce then place 6-8 strips of pickled ginger strips across the entire bun, next add the patty, and an equal portion of the celery and cabbage. Top with freshly ground pepper and, add the bun tops and serve!