Asian Sesame Burgers

Pairs well with:

White Zinfandel

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


3 cups coleslaw (I use Fresh Express 3-color Deli Mix)
1/2 medium red bell pepper, cut into thin strips
1/2 cup Asian Sesame-Ginger Dressing
1 tablespoon mayonnaise
2 tablespoons Bangkok Padang Peanut Sauce
2 cloves garlic, minced or pressed
1 Tablespoon Colavita Extra Virgin Olive Oil
1/2 teaspoon salt
1 tablespoon peanut butter
1 teaspoon sesame oil
1 tablespoon Bangkok Padang Peanut Sauce
4 tablespoons fresh ginger, chopped
2 Cloves garlic, minced or pressed
1 teaspoon salt
2 pounds ground chuck
2 tablespoons vegetable oil for brushing on grill rack
6 sesame seeded buns, split



Prepare the coleslaw by combining the coleslaw mix, pepper strips, sesame ginger dressing, mayonnaise, peanut sauce, garlic, olive oil and salt in a large bowl, toss well. Cover and refrigerate until burgers are ready.
Preheat grill to medium-high.
In a small bowl, combine the peanut butter, sesame oil, peanut sauce, ginger, garlic and salt. Add mixture to the ground beef. Mix well, while handling as little as possible. Divide the meat into six (6) equal portions and form into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook until done to preference, 5 to 7 minutes, turning once. During the last minute of grilling, place the buns, cut side down, on the outer edges of the rack and toast lightly.
Assemble the burgers by placing a patty on each roll bottom, top with an equal portion of the coleslaw. Add the bun tops and serve.