RECIPES: Recipe Details

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Asian Burgers with Fiery Slaw

Ginger-infused beef burgers with a cool, fresh slaw with a fiery bite.

Ingredients 

Fiery Slaw:
Juice from 2 limes
Zest from 1 lime
1-1/2 tablespoons toasted sesame oil
3 tablespoons rice vinegar
3 tablespoons honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 pounds napa cabbage, thinly sliced
1/2 cup green onion, finely chopped
3/4 cup cilantro, chopped
1 tablespoon fresh ginger, finely minced
1 large jalapeño or serrano pepper, minced (with or without seeds depending on desired heat)
2 garlic cloves, minced
Patties:
2 pounds ground chuck
2 tablespoons Sutter Home Vineyards pinot grigio
1/2 cup green onion, finely chopped
3 garlic cloves, finely minced
2 tablespoons soy sauce
1 tablespoon fresh ginger, finely minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Vegetable oil for brushing on the grill
rack 6 ciabatta rolls, split
1 large jalapeño or serrano pepper, julienne sliced (optional)

Instructions 

Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the slaw, combine lime juice, lime zest, sesame oil, rice vinegar, honey, salt and black pepper in a bowl and whisk to combine. In a large bowl, combine cabbage, green onion, cilantro, ginger, jalapeño pepper and garlic. Add wet ingredients to cabbage mixture and mix well. Refrigerate until ready to serve. To make the patties, combine the beef, wine, green onion, garlic, soy sauce, ginger, salt and pepper. Gently mix without compacting the meat. Divide the mixture into six equal portions and form into patties to fit the rolls. When grill is ready, brush grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once and continue grilling until done to preference, 5 minutes on each side for medium. Remove from heat and let rest while preparing and grilling bread. Gently hollow out the inside of the bottom split rolls and place rolls cut side down on the outer edges of the rack to lightly toast. To assemble the burgers, place a 1/2 cup of slaw in the hollowed-out bottom rolls. Place burger patty on slaw. Top with sliced jalapeño pepper (optional) add roll tops and serve. Makes 6 burgers.