Wine Varietal: Zinfandel
2 Teaspoons Soy Sauce
4 Tablespoons Rice Vinegar
4 Tablespoons Vegetable Oil
4 Tablespoons Sugar
2 Tablespoons Mirin
1 Teaspoon Garlic Salt
1 Head Savoy Cabbage
1/2 Cup Hoisin Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Soy Sauce
2 Tablespoons Fresh Ginger, Grated
4 Tablespoons Canned Crushed Pineapple
1/2 Teaspoon Hot Chili Garlic Sauce
1/2 Tablespoon Kosher Salt
1/4 Teaspoon Chinese Five Spice
1 1/2 lbs Ground Chuck
1/4 Cup Vegetable Oil
6 Sesame Seed Rolls
Preheat grill to medium-high.
Mix the Soy Sauce, Rice Vinegar, Vegetable Oil, Sugar, Garlic Salt and Mirin in a small mixing bowl and whisk thoroughly.
Trim off outer leaves from th Savoy cabbage, cut into half from top to bottom (through the stem end), remove the stem and cut each half into very thin slices. Combine4 cups of the sliced cabbage with the dressing, mix well, cover with plastic wrap and set aiside to Marinate.
Mix the Hoisin Sauce, Rice Vinegar, Soy Sauce, Ginger, Pineapple and Hot Chili Garlic Sauce in a small mixing bowl. Cover with plastic wrap and set aside to blend the flavors.
Mix the Kosher Salt and Chinese Five Spice in a small container. Divide the ground chuck into 6 equal portions and form 6 patties. Sprinkle both sides of each pattie with the salt-spice mixture.
Place the burgers on the oiled pre-heated grill and cook for approximately 4 minutes. With a spatula, turn the burgers and cook for another 3-4 minutes depending the the desired degree of doneness.
Remove burgers from grill, place on a cookie sheet and cover loosely with aluminum foil to allow juices to settle.
Place rolls, cut side down, on the grill until lightly toasted.
To assemble the burgers, arrange the roll bottoms on a serving platter. Place a burger on each roll, spread approximately 2 tablespoons of the barbecue sauce on each pattie and then add the coleslaw. Place roll top on top and serve. Makes six burgers.