Asian Inspired Orange Beef Burgers with Sesame Slaw

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 inches fresh ginger, peeled and finely grated, divided
1/3 cup rice wine vinegar
4 Tbsp. soy sauce, divided
Juice of 1 lime
2 Tbsp. sesame oil
1/3 cup tahini paste
1 medium sized head Napa cabbage, thinly sliced

1 large carrot, finely grated
2 green onions, cut into 2 inch lengths and finely julienned
3 Tbsp. fresh cilantro, finely chopped
1 clove garlic, minced
1/4 cup orange marmalade
2 Tbsp. chili paste
2 pounds ground chuck
Oil for the grill
6 Kaiser buns with sesame seeds, split
Prepared mayonnaise



Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the Sesame Slaw: In a large bowl, combine 1 inch ginger, vinegar, 1 Tbsp. soy sauce, lime juice, sesame oil, and tahini paste. To the dressing, add the cabbage, carrot, onions, and cilantro. Toss to coat well. Refrigerate until serving. To make the Patties: In a large bowl combine the garlic, 1 inch ginger, 3 Tbsp. soy sauce, orange marmalade, chili paste and ground chuck. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the Kaiser rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the Kaiser rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of mayonnaise over the cut sides of the rolls. On each roll bottom, place a patty and top with an equal amount of the Sesame Slaw. Add the roll tops and serve.