Ginger-Apple Beef And Pork Sliders With Spicy Wasabi Jam And Tangy Cashew Slaw

Ginger-Apple Beef And Pork Sliders With Spicy Wasabi Jam And Tangy Cashew Slaw

Wine Varietal:


  • Jam
  • 3/4 Cup apple jelly
  • 3/4 Cup chopped green apples
  • 1 1/2 tablespoons bottled wasabi condiment sauce
  • 3 Teaspoons fresh lime juice, plus 1 teaspoon zest
  • 2 Teaspoons grated ginger
  • 1/4 teaspoon kosher salt
  • Coleslaw sauce
  • 1/4 Cup rice wine vinegar
  • 1 tablespoon mayonnaise
  • 1/2 tablespoon low sodium soy sauce
  • 1 1/2 Teaspoons toasted sesame oil
  • 1 1/2 Teaspoons wasabi condiment sauce
  • 1/2 teaspoon black vinegar
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon palm sugar
  • 1/4 teaspoon sea salt
  • Coleslaw
  • 8 ounces bagged broccoli coleslaw (broccoli, carrots, red cabbage)
  • 5 ounces snap peas, sliced into small bite size pieces
  • 1/2 green apple, julienned, and chopped in half
  • 2 green onions, sliced on the diagonal
  • 2/3 Cup chopped raw cashews
  • 1/2 Cup Thai basil leaves, julienned
  • Patties
  • 4 jalapeno peppers, cut in half, seeded
  • Meat blend
  • 1/2 Cup rough chopped cilantro
  • 1/3 Cup small diced red onion
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon minced shallot
  • 3 Teaspoons fresh grated ginger
  • 3/4 Cup fine diced skinless green apples
  • 2 Teaspoons miso paste
  • 2 Teaspoons fish sauce
  • 1/2 teaspoon rice wine vinegar
  • 1/2 teaspoon low sodium soy sauce
  • 1/2 teaspoon Sutter Home Chardonnay Wine
  • 16 ounces ground ribeye steak
  • 8 ounces ground chuck
  • 8 ounces boneless center cut pork
  • 2 Teaspoons crunchy peanut butter
  • 12 slices Swiss cheese
  • Dry rub
  • 3 Teaspoons orange-ginger seasoning
  • 3 Teaspoons finely ground sriracha peas (chili garlic coated green peas)
  • 1 1/2 Teaspoons course black pepper
  • 1 1/2 Teaspoons red pepper flakes
  • 1 teaspoon granulated garlic
  • 1 teaspoon brown sugar
  • 3/4 Cup vegetable oil for the grates
  • Buns / Garnish
  • 1/3 Cup melted salted butter
  • 1 teaspoon orange-ginger seasoning
  • 12 potato slider buns, split
  • 1/4 Cup sriracha flavored dried peas, (chili garlic coated green peas), crushed


  • Bring grill to medium-high heat.
  • For the jam
  • Add the apple jelly, apples, wasabi, lime juice and zest, ginger, and salt to a small heavy bottom pan. Place on the hottest part of the grill, bring to a boil and then move to lower heat side and cook for 10 minutes. Remove and set aside. The sauce will thicken while it cools.
  • For the slaw
  • To a medium size mixing bowl, whisk the rice wine vinegar, mayonnaise, soy, sesame oil, wasabi sauce, black vinegar, lime juice, palm sugar, and sea salt. Blend in the broccoli coleslaw, peas, apples, onions, cashews, and basil. Cover and set aside.
  • For the patties
  • Add the jalapeno peppers to the grill and cook until charred on each side, about 6 minutes. Once cooled, remove some of the skin and rough chop. Set aside.
  • Add 1/4 Cup reserved grilled jalapeno peppers along with cilantro, red onion, garlic, shallot, and ginger to a food processor and pulsate a few times (do not puree). Strain off any liquid, pat dry and place mixture into a double bowl with ice water in the bottom bowl to keep cold.
  • Stir in the apples, miso, fish sauce, vinegar, soy sauce, and wine. Add the ground ribeye, chuck, pork, and peanut butter. Dip hands into the ice water and gently blend the mixture. Divide the meat into 12 equal patties that are the shape of the buns, making a small thumb indention to 1 side of each patty. Season the patties on each side with the orange-ginger, pea powder, black pepper, red pepper flakes, granulated garlic, and brown sugar.
  • Using a paint brush, generously oil the grill grates. Grill the patties about 7 minutes per side or until internal temperature reaches, 145 degrees. During the last few minutes, add 1 slice of cheese to each patty.
  • Whisk the butter and orange seasoning. Brush cut side of buns with butter sauce and place on outer edge of grill. Toast buns a few minutes. Remove buns and equally spread jam onto cut sides to the edges. Top bottom buns with a burger patty, equal amounts of slaw, sriracha peas and the top bun. Get the napkins ready and serve with a bottle of chilled Sutter Home Wine.
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