The Hanoi Hamburger

Ingredients:

Ginger-Soy Mayonnaise
½ cup mayonnaise
1-tablespoon ginger
2 tablespoons soy sauce

Pear Patties
2 tablespoons soy sauce
¼ cup sugar
1 tablespoons Sutter Home Muscato
1-tablespoon Asian dark sesame oil
1 Asian pear peeled, cored and shredded with the large holes of a box grater
3 scallions white and green parts minced
1-tablespoon fresh ginger
2 garlic cloves minced
2 pounds ground chuck

Kim Chee Slaw
1 tablespoons fresh ginger
2 tablespoons rice wine vinegar
2 tablespoons sugar
1-teaspoon sweet paprika
½ teaspoon hot red pepper flakes
¼ cup colavita olive oil
2 tablespoons dark sesame oil
4 cups cored and shredded Napa cabbage
2 scallions white and green parts chopped
2 teaspoons sesame seeds (white or black)

2-3 tablespoons vegetable oil for the grill
6 Vietnamese or sweet French rolls, split

Instructions:

Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the mayonnaise, whisk the mayonnaise, ginger and soy in a small bowl. Cover with plastic wrap and set aside.

To make the patties, in a large bowl, whisk together soy, sugar, wine and sesame oil until combined. Add pears, scallions, ginger and garlic. Add chuck and form into 6 patties. Set aside until ready to grill.

For the Kim Chee Slaw, combine ginger, vinegar, sugar, paprika, pepper flakes, olive oil and sesame oil. Add cabbage, scallions and sesame seeds. Combine to coat. Set aside for at least 15 minutes.

When the grill is ready, brush the grill rack with vegetable oil Place the patties on the rack, cover and cook turning once until done to preference, 5-7 minutes on each side for medium. Place the buns cut side down on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread a generous amount of the ginger soy mayonnaise on each roll bottom, followed by a grilled patty, and an equal portion of the Kim Chee slaw, add the bun top and serve.