Ah So ~ Very Good “Asian Hot & Happy Mushroom Burger”

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Asian Marinade
1/4 cup Sutter Home Zinfandel wine
1/3 cup prepared Orange Sesame Ginger salad dressing, divided
3 tablespoons Teriyaki sauce
3 fresh cloves garlic teaspoons, finely diced
3 teaspoons fresh grated ginger
6 ounces dried Shitake mushrooms, diced
1 1/2 tablespoon seeded and finely diced Asian Chili peppers

Asian Happy & Hot Mushroom Patties
2 1/2 pounds ground Akaushi, Kobe, or fresh ground Chuck, 76/24
2 teaspoons salt or to your personal preference
2 teaspoons pepper or to your personal choice
Colavita Pure Olive oil to brush the grill

1 cup Bok Choy (mostly green with a little white) washed, dried, and cut into bite sized pieces
1/4 cup fresh ripe tomatoes, diced
1/4 cup bean sprouts
3 tablespoons butter, at room temperature
1/2 teaspoon mustard powder
6 fresh baked Asiago Cheese rolls, sliced hamburger style


Preheat gas grill to a medium-high heat.

Blend the wine, 1/4 cup Orange Sesame salad dressing, Teriyaki sauce, garlic, ginger, mushrooms, and peppers in a large bowl to rejuvenate the mushrooms for at least 30 minutes.

Gently blend the Asian Hot and Happy marinade and mushrooms (the peppers will make them ah so hot and soaked in Sutter Home wine which has to make them ah so happy) with the salt and pepper into the ground beef. Gently form 6 burger patties slightly larger than the buns.

Brush the grill with the olive oil to the grill grates, add the patties, and cook for 5-7 minutes on each side or to your personal doneness.

Place the butter and mustard in a small bow, thoroughly blend together. Coat the roll insides and place on the grill to turn a light golden brown with 2-3 minutes left on the burgers.

Place the Bok Chop, tomatoes, and bean sprouts in a medium bowl, add the remaining salad dressing, and toss together.

Place an Asian burger patty on the roll bottoms, top with Orange Sesame Ginger Bok Choy Salad, place on the roll tops and serve.