Wine Varietal: Pinot Grigio
The peanut butter slaw is delicious with almost anything!
1/2 pound ground pork loin
1 1/2 pound ground 70-30 chuck
2 tablespoon thinly sliced scallions
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 teaspoon fresh ground pepper
1 cup mayonnaise
3 tablespoons chopped ginger
2 tablespoon rice wine vinegar
1 cup crunchy peanut butter
3 tablespoons soy sauce
1 tablespoon Sriracha hot chili sauce
1/4 cup orange juice
2 teaspoons fresh lime juice
3 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon ginger
1 tablespoon garlic
3 cups shredded savoy cabbage
2 cup shredded red cabbage
1/2 cup shredded carrots
2 tablespoons lightly chopped cilantro
1 large Spanish onion
1 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1 tablespoon buttermilk
3 cups Panko
1 tablespoon McCormick Steak Seasoning
2 cups vegetable oil, or enough to come up the side of the cast iron skillet at least 1/2 inch
Vegetable oil for brushing on the grill rack
6 Brioche Buns, split in half
Mix the scallions, 1 tablespoon chopped garlic, 1 tablespoon chopped ginger, and 1 teaspoon fresh ground pepper into the ground pork and chuck. Combine, but handle as little as possible. Form into 6 even patties. Using the thumb, make a small well into the center of each. Lay patties on a tray and put in the refrigerator.
Meanwhile, mix mayonnaise, 3 tablespoons chopped ginger and 2 tablespoons rice wine vinegar. Put aside.
Mix the peanut butter, soy sauce, Sriracha, orange juice, lime juice, honey, 2 tablespoons rice wine vinegar, 1 tablespoon ginger and 1 tablespoon garlic in a bowl with an Immersion blender or in a Cuisinart.
Mix peanut butter mixture with cabbage, carrots and cilantro and put aside.
Slice the Spanish onion into 1 inch rounds, and separate the rings. Mix the flour with the 1/4 teaspoon salt and 1/4 teaspoon of pepper. In a separate bowl, the eggs and the buttermilk. In a third bowl, mix the Panko with the McCormick Steak seasoning. Take 6 small rings and 6 medium size rings and coat with the flour mixture. Dip each ring into the egg mixture, and then into the Panko, covering each generously.
Heat the grill to medium high. Put a cast iron skillet on the grill and heat for 20 minutes. When hot, add oil to the skillet. After 5 minutes, put onion rings in without crowding. Cook until brown, flipping when needed. Take out and lay on paper towels once fully browned.
While onions are cooking, brush the grill with vegetable oil to prevent sticking. Place patties on the grill. Cook on each side for 3-5 minutes, until cooked as desired. Do not press down on patties while cooking. When patties are almost done, place buns on grill, cut side down, to toast slightly.
To assemble the burger, spread a generous amount of the ginger mayonnaise on the each halves of each bun. Place the patties on the bottom buns, followed by 1/2 cup of the peanut butter slaw on each burger. Top each with one medium size onion ring and one small onion ring, and top with the already mayonnaised top halves of the buns. Stick a long toothpick in each to hold together, and serve immediately.