Asian Orange Beef Burger

Pairs well with:


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


2 cups of shredded napa cabbage
1 cups of shredded carrots
1/2 cup of rice wine vinegar
1 tablespoon of honey
1/4 cup of vegetable oil
2 pounds of ground sirloin
1/4 cup of green onions (sliced)
1/3 cup of hot chili sauce
1 tablespoon toasted sesame seeds
1/2 cup of hoisin sauce
2 cups of orange marmalade
1 cup of orange juice
3 tablespoons of lemon juice
3 teaspoons of soy sauce
6 large hamburger buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In a bowl add rice wine vinegar, honey and whisk in vegetable oil, add cabbage and carrots stir together until well combined then place in the refrigerator.

In a large bowl add beef, green onions, hot chili sauce, sesame seeds, and hoisin sauce then mix together, but do not over mix. Divide beef into 6 equal patties and place on the hot grill, cook burgers for 5-7 minutes on each side, take off of grill and cover with tin foil.

In a sauce pan mix together orange marmalade, orange juice, lemon juice and soy sauce. Simmer for 5 minutes under a medium high heat until slightly thickened.

Place hamburger buns on the grill until lightly toasted, spread the orange glaze on the top and bottom of the buns then place hamburger on top of the bottom bun place a couple of tablespoons of the coleslaw on top of the burger the top with bun and enjoy!