Wine Varietal: Pinot Grigio
2 pounds ground chuck
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons prepared Wasabi sauce
1package angel slaw or 4 cups finely grated cabbage
1 carrot, shredded
1/4 cup chopped green onion
1/4 cup olive oil
3 tablespoons rice wine vinegar or white wine
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon chopped garlic
2 tablespoons grated ginger
vegetable oil for brushing the grill rack
6 good quality hamburger buns
1/2 cup chunky peanut butter
1/4 cup Sriracha hot sauce
Prepare a medium to hot fire in a charcoal grill or preheat a gas grill to medium-high.
To make the patties, delicately combine ground chuck, salt, black pepper and Wasabi sauce, handling the meat as little as possible. Shape into 6 patties, cover with plastic wrap and set aside.
To make the slaw, combine the angel slaw, carrot and green onion in a large bowl. Ina small bowl, whisk together the olive oil, rice wine vinegar (or wine), sesame oil, soy sauce, chopped garlic and grated ginger. Add the oil and vinegar combination to the slaw and toss well. Set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and cook, turning only once until done, approximately 5 ot 7 minutes on each side. During the last 2 minutes of grilling, place the buns on the outer edges of the grill to toast them.
To assemble the burgers, spread the chunky peanut butter on the bottom bun. On the top bun, spread a generous amount of the Sriracha sauce. Place the patties on the bottom bun and top with the slaw. Add the top bun and serve.