Asian Persuasion Burgers

Pairs well with:


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

Spicy, sweet, salty and fresh. My love of Asian foods inspired the thought behind this burger. The great clean flavors of this recipe should persuade anyone to give it a try.


1/2 cup chopped fresh cilantro
1/2 medium cucumber, peeled, seeded and cut into thin strips
1 carrot, peeled, shredded
4 cups classic pre-packaged coleslaw

Nouc mam cham sauce:
1/4 cup fish sauce
1/4 cup fresh lime juice
1/4 cup water
1 teaspoon ground chili paste
4 teaspoons mashed garlic, about 3-4 cloves
2 tablespoons sugar

Peanut Burgers:
2 pounds ground chuck
1/2 cup crunchy peanut butter
1 1/2 tablespoons hot pepper sauce
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper

12 strips thick-cut maple cured bacon

Spiced Pineapple Rings:
1/4 teaspoon ground red pepper
1/4 teaspoon fresh course ground pepper
6 fresh pineapple rings

Vegetable oil for coating grill racks
3 tablespoons Colavita Extra Virgin Olive Oil
6 King’s Hawaiian Sweet Sandwich Rolls


Preheat grill to medium – high heat.

For slaw: in a large bowl combine cilantro, cucumber, carrot and coleslaw. Set aside

For Nouc mam cham sauce: in a small bowl combine fish sauce, lime juice, water, ground chili paste, mashed garlic and sugar. Stir until sugar dissolves. Set aside.

To make patties: in a large bowl combine ground chuck, peanut butter, hot sauce, salt and pepper. Mix together gently, handling the meat as little as possible. Divide into 6 equal patties.

Cook bacon in a fire-proof skillet on preheated grill until browned and crisp. Drain on paper towels. Set aside.

In a small bowl combine ground red pepper and ground pepper. Lay out pineapple rings and sprinkle both sides of rings with spices.

Brush grill racks with vegetable oil. Place patties on hot grill racks, cook 4-5 minutes. Turn cook another 4-5 minutes or until desired doneness. Remove from grill and cover to keep warm.

Brush cut sides of rolls with olive oil. Place pineapple rings and cut sides of rolls onto hot grill. Lightly toast buns and remove. Grill pineapple rings for 3 – 4 minutes per side.

Combine slaw mixture with Nouc mam sauce. Toss to coat.

To assemble burgers, top each roll bottom with a pineapple ring then burger patty. Lay two strips of bacon on top of burger finishing with slaw. Replace roll top and serve.
Serves 6