Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1 cup soy sauce
1/4 cup Colavita Premium Canola-Olive Blended Oil
2 tablespoons honey
2 teaspoons Honey Dijon Mustard
3/4 teaspoon grated peeled ginger root
4 cloves garlic, minced
2 pounds boneless, skinless chicken thighs
CREAMY BOK CHOY 4 cups chopped bok choy (bite-size pieces)
2 tablespoons minced fresh green onion
1/2 teaspoon celery seed
1/2 teaspoon grated peeled ginger root
2/3 cup mayonnaise
1 tablespoon reserved teriyaki sauce
1/4 cup finely chopped green onion
1/4 cup finely chopped red bell pepper
1 teaspoon minced garlic
3 tablespoons fresh chopped basil leaves
2 tablespoons reserved teriyaki sauce
1-1/2 teaspoons kosher salt
Vegetable oil for brushing grill
6 sesame seed Kaiser rolls (about 4-1/2 inches round)
1 California avocado, peel, remove pit and dice into bite-size pieces



To prepare teriyaki sauce, whisk soy sauce, canola-olive oil, honey, mustard, ginger and garlic together in a medium bowl. Reserve 3 tablespoons teriyaki sauce in a small bowl and set aside until needed. Pour remaining teriyaki sauce into a large zip lock baggie. Add chicken to baggie, seal and turn baggie several times to coat chicken. Place baggie in refrigerator for 30 minutes. Turn baggie twice during the 30 minutes. To partially prepare creamy bok choy, combine bok choy, onion, celery seed and ginger in a medium bowl; toss together then refrigerate covered until serving time. To prepare teriyaki mayo, whisk mayonnaise and 1 tablespoon reserved teriyaki sauce together in a small bowl. Cover and refrigerate until serving time. To make patties, retrieve chicken from refrigerator after 30 minutes. Remove chicken from baggie to a cutting board, shaking off excess sauce into baggie. Discard sauce. Cut chicken into 1-inch chunks. Divide chicken into 4 batches and process each batch in a food processor fitted with a blade until rough to coarsely chopped-not pasty. Transfer each batch of processed chicken to a large bowl. To bowl of chicken, add onion, red bell pepper, garlic, basil, reserved teriyaki sauce and salt. Mix ingredients together, handling as little as possible. Divide mixture into 6 equal portions. Form 6 patties about 3/4-inch thick, making a dimple in center of each patty. Cover patties and refrigerate 30 minutes. . In a charcoal grill with cover, prepare a medium-hot fire or preheat a gas grill to medium-high. When grill is ready and patties have chilled 30 minutes, brush grill grate with vegetable oil. Place patties on grill grate, cover grill and cook patties, turning once, until patties are opaque throughout-about 5 to 7 minutes per side or at least to 165 degrees F. The final few minutes of grilling, place rolls cut side down along inside edge of grill and lightly toast. Retrieve refrigerated bok choy mixture and teriyaki mayo. Stir 3 tablespoons mayo into bok choy; toss to coat. Fold diced avocado into bok choy mixture. Spread each roll bottom with about 2 tablespoons remaining teriyaki mayo. To assemble burgers, over each mayo covered roll bottom, place a patty. Spoon an equal portion of the creamy bok choy over each patty. Cover with a roll top. Serve immediately. 6 burgers