Wine Varietal: Chardonnay
Sesame Onion Spread:
3/4 cup mayonnaise
1/4 cup toasted sesame oil
1/2 cup chopped green onions
2 pounds ground beef
1 6 ounce can sliced water chestnuts, drained and coarsely chopped
2 Tablespoons Asian chili sauce, like Sriracha
2 Tablespoons fresh chopped garlic
1 Tablespoon finely minced fresh ginger
1 teaspoon five-spice powder
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 cup julienned fresh snow peas
1 cup julienned baby bok choy
1/4 cup hoisin sauce
1 Tablespoon rice wine vinegar
Oil for the grill grate
6 Sesame Seed rolls rolls, hamburger bun size, split horizontally
Make a medium/hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the Sesame Onion Spread, combine mayonnaise, sesame oil,and green onion in a small bowl. Refrigerate until serving.
To make the patties, combine the beef and water chestnuts. Add the chili sauce, garlic, ginger, five-spice,, salt and pepper. Combine, mixing gently so that the meat does not get compacted. Divide into 6 equal portions and gently shape into patties that equal the size of the sesame seed rolls. Refrigerate until grilling.
To make the Hoisin Slaw, combine the snow peas, bok choy, hoisin, and vinegar in a medium bowl. Cover and set aside.
To grill the patties, brush the grill rack with oil. Place patties on the rack, cover and grill approximately 3-4 minutes, until golden brown on the bottom. Turn the patties gently, and grill an additional 3 minutes, or until meat reaches an internal temperature of 160 degrees on an instant-read thermometer. Remove from the grill and let rest tented with foil, about three minutes.
While the patties rest, place the sesame seed rolls, cut side down on the grill and toast lightly, about 2 minutes.
To assemble the burgers, thinly spread all roll tops and bottoms with Sesame Onion Spread, place patties on top of roll bottoms, and top patties with equal portions of the Hoisin Slaw. Add the roll tops and serve.
Makes 6 burgers