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Teriyaki-Wine Glazed Burgers with a Carrot & Cilantro Slaw on Wasabi-scented Buns

I have always loved a mixture of sweet and spicy in my food, especially my burgers and no cuisine fits that bill as well as an asian-themed one. Throughout this burger, I strive to balance sweet and spicy with every layer...the pineapple and the jalapeno, the teriyaki-wine reduction and the wasabi-olive oil, the sweet carrots and the scallions...I think the ultimate result is pretty tasty and goes together perfectly with the leftover bottle of chilled White Zinfandel!

Ingredients 

Teriyaki Wine Glaze:
1 cup Sutter Home White Zinfandel wine
¼ cup teriyaki sauce
Carrot-Cilantro Slaw:
1/4 cup mayonnaise
2 TBS rice wine vinegar
1/2 cup carrots, julienne
2 TBS chopped scallions
3 TBS fresh cilantro, chopped
½ tsp. salt
Burgers:
2 pounds freshly ground chuck
2/3 cup crushed pineapple
1 large jalapeno, minced
1 TBS soy sauce
1 TBS fresh ginger, chopped
1 tsp. salt
Vegetable Oil, for brushing grill rack
3 TBS. of olive oil
1 tsp. wasabi powder
6 jumbo burger buns, sliced in half

Instructions 

Heat the gas grill to medium-high. In a small saucepan on the heated grill, mix your White Zinfandel wine and teriyaki sauce. Let simmer for approximately 15 minutes or until reduced by half, easily coating the back of a spoon. Set aside and keep warm. In a medium bowl, stir together your mayonnaise, rice wine vinegar, carrots, scallions, cilantro and salt. Cover and store in a cool place. Mix your ground chuck, pineapple, jalapeno, soy sauce, ginger, and salt in a large bowl. Fold together with your hands until just combined. Form 6 equal patties. Brush your grill rack with vegetable oil. Put your burgers on the grill, flipping once after 4 minutes and brushing with your Teriyaki-Wine Reduction constantly. Cook for another 5-6 minutes for medium doneness and continue to brush with glaze. A couple minutes before the burgers are ready, whisk together your olive oil and wasabi powder. Brush cut sides of your burger buns with this wasabi-olive oil and put on the grill to toast lightly. When everything is ready, assemble burgers – place a patty on each bottom bun, top with a generous amount of Carrot-Cilantro Slaw, and finish with the top bun. Enjoy! Serves 6