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Mongolian Beef Burgers with Avo-Sabi, Grilled Bok Choy and Ginger-Mint Mixed Nut Pesto

The flavors here bring an Asian twist to the American Burger. With a combination of ginger, garlic and chile complementing top-notch beef, and a wasabi-spiked avocado spread, it’s hard to imagine any more flavors and textures needed between the toasty buns. But, when you bite into a Mongolian Beef Burger with Avo-Sabi, Grilled Bok Choy and Ginger-Mint Mixed Nut Pesto, you get a crunch and freshness from a unique pesto topping, plus a green smokiness from grilled bok choy. Once again, I would drink Sutter Home Gewurtztraminer with this. I think what I have done with all my burgers is chosen the wine first, then created a burger that matched the wine. Is it so obvious I love the Gewutztratminer? I love this burger paired with it even more!

Ingredients 

2 lbs. angus beef chuck, ground (preferably hand-ground)
3 teaspoons salt, divided
1 teaspoon grated fresh ginger
5 tablespoons Sutter Home Gewurtztraminer, divided
3 tablespoons rice wine vinegar, divided
2 teaspoons asian garlic-chile paste,
3 tbsp. minced scallions, divided
1 tablespoon hoisin
2 tablespoon Thai sweet soy sauce
2 cups thinly sliced bok choy (including white portion)
1 tablespoon finely chopped candied ginger
2/3 cup Deluxe Mix nuts, lightly salted
3 tablespoons chopped fresh mint
1/3 cup Colavita Light Olive oil or Olive Canola Blend
1 large California avocado
1/4 teaspoon wasabi paste
6 large sesame seeded buns/rolls, split

Instructions 

Prepare patties: Combine beef with 2 tsp salt, grated ginger, 2 tablespoons wine, 1 tablespoon vinegar, 1 tablespoon scallions, and 1 teaspoon garlic-chile paste. Mix gently and form into 6 patties. Chill until ready to grill. Prepare basting sauce and bok choy: Combine 2 tablespoons wine, remaining vinegar, garlic-chile paste, hoisin, and soy sauce. Toss bok choy in sauce, then strain sauce into a separate bowl. Prepare pesto: Combine ginger and nuts in food processor and pulse until well chopped. Add mint and remaining scallions; pulse 3-4 times. Stir in 1 tablespoon of wine. Reserve. Grill patties, bok choy, and rolls: Preheat grill to medium high heat. Heavily coat rack with oil. Place bok choy in grill basket or on a vegetable grilling tray. Baste patties with sauce and place on grill. Place bok choy (in basket/tray) on grill. Grill patties, basting with reserved sauce, until done (medium), about 8 minutes each side. Grill bok choy, tossing often, same amount of time as patties. Last minute of grilling, place rolls cut-side down on grill, until crusty. Make Avo-Sabi while burgers are cooking: Mash avocado and mix with wasabi. Add remaining 1/4 teaspoon salt (or more to taste). Assemble burgers: Spread cut sides of rolls with Avo-Sabi. Top bottoms with some of the grilled bok choy, then a patty. Spread pesto generously on top of patties and finish with top of roll. Serve immediately. Makes 6 burgers

Comments 

Grind your beef yourself. The burgers are so much better a little pink.