Beijing Beef Sliders with Orange & Ginger Glaze and Spicy Broccoli Slaw

Wine Varietal: White Merlot

One of my favorite dishes at a local Chinese restaurant is their 5 Spice Ribs. They also serve crab wontons that have a spicy citrus dipping sauce. One night, I dipped the ribs into the wonton sauce and loved it. That flavor combination became my inspiration for this burger recipe.

Ingredients:

Patties:

2 lbs ground chuck beef

4 teaspoons Chinese Five Spice powder

2 teaspoons kosher salt

1 teaspoon ground Szechuan pepper

1 Tablespoon orange zest

2 teaspoons fresh grated ginger

2 Tablespoons water

Sauce:

1/4 cup orange juice

1/2 cup orange marmalade

2 teaspoons fresh grated ginger

1 teaspoon red pepper flakes

2 teaspoons tamari soy sauce

Slaw:

3/4 cup mayonnaise

1/4 teaspoon kosher salt

1 1/2 Tablespoons Chinese mustard

1 Tablespoon rice wine vinegar

1 1/2 teaspoons black sesame seeds*

12 ounce package (Approx. 5 cups) pre-shredded broccoli slaw mix

Vegetable oil for grill rack

1 (12 count) package King’s Hawaiian Honey Wheat Rolls, split

Instructions:

Preheat gas grill to medium high heat.

Spread the ground beef in a large shallow casserole dish to facilitate even distribution of the spice mixture. In a small bowl, mix the Chinese Five Spice powder, salt, and pepper together and then sprinkle it evenly over the ground beef. In a small bowl, mix the orange zest, ginger and water together and then drizzle it evenly over the ground beef as well. You may need to use the back of a spoon to help spread out clumps of the zest and ginger. Then use your hands to mix the spices completely into the meat. Divide the mixture into 12 equal sized patties and place onto a platter until ready to use.

In a small sauce pan, combine the orange juice, orange marmalade, ginger, red pepper flakes and soy sauce. Mix well and place on the grill. Bring mixture to a low boil and let simmer for 5 minutes and remove from heat to cool.

In a large bowl, combine the mayonnaise, salt, mustard, vinegar and black sesame seeds. Whisk together well and then add the broccoli slaw to the bowl. Toss until completely combined with the sauce. Refrigerate until ready to use.

Brush the grill rack with vegetable oil. Place the patties on the grill and cook for 2-3 minutes on each side for medium, or until desired doneness. During the last 2 minutes of grilling, place the buns on the grill, cut side down, and toast. Because the King’s Hawaiian brand of rolls has some extra moisture on the bottoms of the rolls, lightly toast both sides of the bottom half of the bun.

To assemble the burgers, drizzle each patty with 2 teaspoons of the orange and ginger glaze and then place the patty on the bottom half of the bun. Top each patty with equal portions of the broccoli slaw, add the bun top and serve. (Makes 12 sliders)

* Black sesame seeds can be found at any Asian foods grocery store. However, plain sesame seeds can be substituted.