Asian Gourmet Burgers with Great Wall Slaw and Pineapple Mango Mayo

Pairs well with:


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


½ cup mayonnaise
½ cup chopped mango chutney
1/4 cup drained,crushed pineapple
2 pounds ground chuck, 80 % lean
2 tablespoons Sutter Home Gewurztraminer Wine
2 teaspoons black sesame seeds
1 tablespoon minced fresh ginger
1/2 cup thinly sliced green onions, white and green parts, divided 1/4 cup for patties, 1/4 cup for slaw
2 teaspoons freshly minced garlic, divided 1 teaspoon for patties, 1 teaspoon for slaw
4 tablespoons soy sauce, divided 2 tablespoons for patties, 2 tablespoons for slaw
1 teaspoon freshly ground black pepper, divided ½ teaspoon for patties, ½ teaspoon for slaw vegetable
oil for brushing on grill rack
6 sesame seed rolls, split, about 4 inches in diameter
2 tablespoons toasted sesame oil
1 ½ cups shredded napa cabbage
1 ½ cups shredded carrots
1 tablespoon rice wine vinegar



To make the Pineapple Mango Mayo,combine mayonnaise, mango chutney and pineapple in a small bowl and stir until combined. Refrigerate until ready to use. Preheat a gas grill to medium high heat. To make the patties, combine ground chuck, Gewurztraminer, black sesame seeds, ginger, 1/4 cup green onions, reserving 1/4 cup green onions for slaw, 1 teaspoon garlic, reserving 1 teaspoon garlic for slaw, 2 tablespoons soy sauce, reserving 2 tablespoons soy sauce for slaw and ½ teaspoon pepper, reserving ½ teaspoon pepper for slaw, in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the patties to fit the rolls. 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 per side for medium. During the last few minutes of cooking, place rolls cut side down on the outer edge of grill rack to toast lightly. Remove the patties and stack to keep warm. Remove the rolls from the grill and keep warm while preparing the slaw. To make the Great Wall slaw, place sesame oil in a 8 inch fire proof skillet, place on grill and heat until hot. Stir in reserved 1/4 cup green onions and 1 teaspoon reserved garlic. Cook onions and garlic about 1 minute. Stir in napa cabbage and carrots and cook 1 minute. Stir in rice wine vinegar, reserved 2 tablespoons soy sauce, and reserved ½ teaspoon pepper. Cook just until heated through. To assemble the burgers, place 2 tablespoons Mango-Pineapple Mayo on cut side of each roll bottom and 1 tablespoon on cut side of each roll top. Divide slaw evenly among roll bottoms. Top slaw with a patty. Add roll tops and serve. Makes 6 burgers.