Kung Pao Burger with Asian Slaw

Ingredients

Asian Slaw
1 cup chopped green onion
1 one pound bag three color cole slaw
1 3.5 ounce bag of Japanese original style noodles, broken up (seasoning packet reserved)
2 tablespoons reduced sodium soy sauce
¼ cup rice wine vinegar
3 tablespoons granulated sugar
2 cloves garlic
2 teaspoons minced fresh ginger root
seasoning pack from Japanese original style noodles
2 teaspoons Asian hot chili sauce
½ cup Colavita extra virgin olive oil
½ cup hot and spicy peanuts, roughly chopped
Burgers
1 ½ cups firmly packed chopped green onions
2 ½ tablespoons finely minced garlic
1 cup finely minced yellow bell pepper
3 ½ teaspoons finely minced fresh ginger root
¼ cup General Tso’s Sauce & Glaze
2 ½ teaspoons coarse salt
1 ½ cups hot and spicy peanuts, roughly chopped
2 tablespoons Asian hot chili sauce 3
pounds ground chuck, freshly ground (ask butcher for 24% fat) vegetable oil for brushing grill 1 cup General Tso’s Sauce & Glaze
6 hard Kaiser rolls, sliced in half lengthwise
1 cup Colavita extra virgin olive oil

Instructions

To Make the Asian Slaw: In a large 3 quart mixing bowl, mix together the 1 cup chopped green onion, 1 pound bag of three color cole slaw, and the broken up noodles from a 3.5 ounce bag of Japanese style noodles, stirring until well mixed. Using a blender, add the 2 tablespoons reduced sodium soy sauce, ¼ cup rice wine vinegar, 3 tablespoons granulated sugar, 2 cloves garlic, 2 teaspoons minced fresh ginger root, the seasoning pack from the Japanese style noodles, and the 2 teaspoons of Asian hot chili sauce to the blender pitcher. Place the cover on the blender pitcher and turn the blender on puree. Once the garlic and the fresh ginger root appear to liquefy (approximately 20 seconds), while the blender is running, slowly pour in the olive oil and let the machine puree for another 15 seconds. Pour the dressing over the surface of the cole slaw and mix until well blended. Add the roughly chopped peanuts, tossing until mixed. Place the slaw into a sealable plastic bag, seal it and place it in the refrigerator until needed. To Make the Burgers: In a large 3 quart mixing bowl, mix together the 1 ½ cups firmly packed chopped green onions, 2 ½ tablespoons finely minced garlic, 1 cup finely minced yellow bell pepper, 3 ½ teaspoons finely minced fresh ginger root, ¼ cup General Tso’s Sauce & Glaze, 2 ½ teaspoons coarse salt, 1 ½ cups of hot and spicy peanuts that have been roughly chopped and the 2 tablespoons Asian hot chili sauce, stirring until well mixed. Add the 3 pounds ground chuck, and handling the meat as little as possible, gently fold together the meat with the onion mixture, folding until all are evenly distributed. Cover and let stand for 10 minutes. Preheat the gas grill to 450°. Uncover the meat and divide into 6 equal portions. Gently form the portions into burgers approximately the shape and size of the Kaiser roll. Generously brush the gas grill with the vegetable oil to prevent sticking. Place the burgers on the grill and grill 7 minutes per side for medium doneness (internal temperature should be 160°). Brush the burgers generously with the General Tso’s Sauce & Glaze. Cook for an additional minute. Remove the burger from the grill and place them on a baking sheet. Loosely cover the burgers with aluminum foil. Lightly brush the interior of the Kaiser rolls with the olive oil without over soaking the roll. Place the rolls on the grill, oiled side down and toast for 1-2 minutes until lightly browned with grill marks. Remove the rolls from the grill. Assemble the Burgers: Place the bottom portion of the Kaiser roll on the serving plate. Place one of the cooked burgers on top of the Kaiser roll. Remove the Asian slaw from the refrigerator and place 1/3 heaping cup of the slaw on top of the burger. Cover the slaw with the top portion of the burger. Serve immediately.