sesame pagoda burger

Ingredients

6 tbs. sesame oil
4 tbs. sesame seeds
2 lb. ground chuck
4 tbs. fresh garlic, minced
4 tbs. soy sauce
2 tbs. hot sauce
Kosher salt
Freshly ground pepper
12 slices Texas toast
24 thinly sliced water chestnuts
6 scallions, stems removed, and thinly sliced
3 tbs. plum sauce
3 tbs. prepared horseradish
6 tbs. Dijon mustard
18 dill pickle slices
6 leaves of Napa cabbage, washed and dried, cut in two pieces width wise
Vegetable oil to coat grill

Instructions

Heat 3 tbs. of sesame oil in skillet (with 3 tbs. oil remaining) over medium heat for 1 minute. Then add the sesame seeds and sautee for 5 minutes. Remove from heat. Place ground chuck in bowl and mix in sauteed sesame seeds by hand (may use plastic gloves if so desired). To this mixture, addthe garlic, soy sauce, hot sauce,salt, and pepper. Set aside for ingredients to meld. Add charcoal to grill and ignite. When grill reaches medium heat, lightly coat each slice of Texas toast on both sides with remaining sesame oil and place on grill. Toast each slice for 1 minute on each side and remove from grill. Make six patties from ground chuck mixture. Divide each patty into two equal parts. Place 3 sliced chestnuts evenly on one patty and then join with the other patty by pressing together gently and sealing the sides. Coat grill with more vegetable and then cook the patties for 4 minutes on each side. In the meantime, mix the plum sauce and horseradish together and spread 1 tbs. of this mixture on each of 6 slices of Texas toast. Then spread the Dijon mustard on the other 6 slices, pressing 1/6 of scallion slices into mustard. Place 3 pickle chips on the plum side of toast and 2 pieces of Napa cabbage on the mustard side. Remove patties from grill and place each between the 2 pieces of toast. Put each burger on a plum- and celery-colored plate and serve immediately.