RECIPES: Recipe Details

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A blend of oriental ingredients and a cream sauce. MMM MMM MMM.


Oriental stroganoff sauce
6 teaspoons-Ground ginger
6 teaspoons-Soy sauce
3 teaspoons- Sutter Home White Zinfandel
1 Finely chopped Vidalia onion
3 cloves-Finely chopped garlic
9 tablespoons-Sour cream
1 teaspoon-Fresh ground black pepper
2 pounds-Freshly ground chuck
1 teaspoon-Ground ginger
9 tablepoons-Soy sauce
1-Finely chopped Vidalia onion
1 clove-Finely chopped garlic
1 teaspoon-Sutter Home White Zinfandel
1 teaspoon-Fresh ground black pepper
Sesame oil, for brushing the grill rack
12 slices-Marbled rye bread


Preheat a gas grill to medium-high. To make the sauce combine all of the ingredients in a large fireproof non-stick skillet and mix well. Add to the grill for 3 minutes while stirring. Set aside. To make the patties, combine all of the ingredients in a large bowl. Mix well. Divide the mixture into 6 equal portions. Form the portions to be about the same diameter of the bread slices. Set aside. Brush the grill rack with Sesame oil. Place the patties on the rack, cover, and cook about 3 minutes. Turn the patties. Put equal portions of the Oriental sauce on top of each patty, cover, and cook about 6 minutes. During the last minute of cooking, place each slice of the rye bread, on the outer edges of the rack to toast evenly and lightly. To assemble the burgers, place a toasted slice of rye bread on a serving dish, toasted side up, place a patty. Add a toasted slice of rye bread, toasted side down, and serve. Makes 6 burgers