Wine Varietal: Zinfandel
2 lbs ground chuck
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon orange zest
3 tablespoons fresh ginger, grated
2 tablespoons garlic, minced
6 tablespoon hoisin sauce
1 medium onion, thinly sliced
2 tablespoon vegetable oil
1 teaspoon sesame oil
1/2 cup orange juice
1 tablespoon sugar, granulated
2 cups vegetable oil
2 ounces bean thread noodles, as called cellophane noodles
6 good-quality kaiser buns, split
Preheat gas grill to medium-high heat or prepare coals to medium-high heat on charcoal grill.
When grill has reached medium-high heat, place a skillet onto the grill grate and add 2 tablespoons of vegetable oil and heat until just beginning to smoke. Add onions, salt, and sugar and sauté until soft, 7 to 10 minutes. Add orange juice and sesame oil. Continue sautéing until onions start to brown, 10 to 12 minutes. Remove skillet from grill and set aside to cool.
To fry bean thread noodles, place a pot filled 2 cups of vegetable oil and heat until very hot. Add little bunches of bean thread noodles to oil and noodles will instantly fry and puff up, 20 to 30 seconds. Remove from oil and drain on paper towels.
To make patty, combine ground chuck, black pepper, soy sauce, orange zest, ginger, and garlic and mix to incorporate. But do not over work meat mixture. Divide into 6 equal portions and form into round patties to fit size of buns.
Place patties on grill and cook for 5 to 7 minutes. Turn patties over and spread 1 tablespoon of hoisin sauce over each patty and let cook until desired doneness.
Toast buns cut side down on grill until lightly browned, 1 to 2 minutes.
To assemble burgers, place a patty on the bottom bun and top with sautéed onions then add handful of fried noodles. Add top bun and serve. Enjoy!