Wine Varietal: Gewurztraminer
Asian BBQ Sauce:
2 tablespoons canola oil
3/4 cup chopped sweet onion
2 tablespoons grated fresh ginger
1 tablespoon minced fresh garlic
1 cup ketchup
1/3 cup hoisin sauce
2 tablespoons natural rice vinegar
1/4 cup mayonnaise
2 teaspoons Asian sesame oil
2 tablespoons apple cider vinegar
2 tablespoons grated sweet onion
2 teaspoons sugar
1 teaspoon black sesame seeds
1/2 teaspoon celery seed
1 1/2 cups very thinly sliced green cabbage
1 cup very thinly sliced red cabbage
1/2 cup shredded carrots
2 1/2 pounds ground angus beef chuck (80/20)
2 tablespoons soy sauce
3/4 teaspoon freshly ground black pepper
canola oil to brush on grill rack
6 bakery style sesame seed buns, split
6-1 ounce slices fontina cheese
Heat a gas grill to medium high heat.
To make the Asian BBQ Sauce, place oil in a large fire proof skillet and place on grill rack. Add onion to hot oil and cook until softened and starting to caramelize. Add ginger and garlic and cook for 1 minute. Stir in ketchup, hoisin sauce, and vinegar. Cook until heated through, stirring occasionally. Keep warm.
To make the slaw, whisk mayonnaise, sesame oil, apple cider vinegar, onion, sugar, sesame seeds, and celery seed together in a medium mixing bowl. Add in green cabbage, red cabbage and carrots and toss to coat. Cover and keep cool until ready to assemble burgers.
To make the patties, combine chuck, soy sauce, pepper, and 1/4 cup BBQ sauce in a large mixing bowl and mix gently, but thoroughly. Shape mixture into 6 equal patties shaped to fit the rolls.
Brush the grill rack with oil. Place patties on the rack and cook 10-12 minutes or until done to preference, turning once. Place rolls on outer edges of grill rack to toast during last 2 minutes of cooking patties. Place one slice of cheese on each patty to melt during last 2 minutes of cooking patties.
To serve, spread BBQ sauce on warm and toasted roll tops and bottoms. Top bottoms with a cheese covered patty, a portion of slaw, and roll tops. Serve.
Yield: 6 burgers