Wine Varietal: Chenin Blanc
Lime-Sweet Chili Mayo:
3/4 cup mayonnaise
Zest and juice of 1 lime
2 tablespoons Thai Sweet Chili Sauce
1 lb. well-trimmed boneless beef top sirloin steak, 1 inch thick, cut into 1/4 inch cubes
2 pounds ground chuck
1/3 cup chopped scallions
1/4 cup Chinese barbecue Sauce ( Char Sui)
2 tbsp. soy Sauce
2 tbsp. hoisin sauce
2 tbsp. Rice vinegar
1 1/2 tsp. minced garlic
2 tsp. grated ginger
3 tsp. McCormick Parsley Patch Asian Blend Seasoning, Seed Free
2/3 cup Papaya jam (prefer Goya brand)
2 tablespoons finely chopped fresh chives
2 tablespoons balsamic vinegar
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon olive oil
Oriental Noodle Black Sesame Slaw:
4 green onions, thinly sliced, green tops too
1 head of cabbage, shredded
2 pkg chicken flavored Oriental ramen noodles, broken up
1 large carrot, grated
2/3 cup grated jicama
1 tablespoon black sesame seeds
1 cup mayonnaise or more for a thicker consistency
2 seasoning packets from the Chicken flavored Oriental ramen noodles
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tsp. soy sauce
1 tsp. Chinese barbecue Sauce ( Char Sui)
2 tablespoons honey
Vegetable oil, for brushing on the grill rack
6 high-quality seeded hamburger buns or sandwich rolls, split
Prep: Preheat a gas grill to medium-high. To make the Lime-Sweet Chili Mayo: In a small bowl combine mayo, zest and juice of lime, and Thai Sweet Chili Sauce, mix until thoroughly combine. Cover and refrigerate until ready to serve.
Patties: In a large bowl combine all the patty ingredients. Combine well, handling the meat as little as possible to avoid compacting it. Form into 6 patties and refrigerate until ready to grill.
To make the Papaya-Sriracha Glaze:
Combine Glaze ingredients in a medium bowl, mix thoroughly until well blended. Cover and Set aside.
To make the Oriental Balsamic Black Sesame Slaw:
Place the green onions, cabbage, ramen noodles, carrot, jicama, and black sesame seeds in a large bowl. In a medium bowl whisk together mayonnaise, seasoning packets, vinegar, sesame oil, soy sauce, Chinese barbecue sauce, and honey. Drizzle the mayonnaise mixture over the salad mixture, toss until evenly coated. Chill at least 1-2 hours before serving.
Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
To assemble burgers, spread the lime-sweet chili mayo over the cut sides of the top buns. Place a patty on each bun bottom and top with equal portions of the Oriental Noodle Black Sesame Slaw salad. Add the bun tops and devour.
Serves: 6, prep time: 25 minutes, grilling time: 10 minutes