Asian Sesame Garden Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

I grew up eating Asian food, so I try to incorporate Asian sauces and flavorings in hamburgers and other non- Asian dishes.Also, I like to add a healthier spin to my cooking by using fresh ingredients.


2 lbs. of 80/20 fresh ground chuck
½ cup of yellow onion, finely diced
1 tbsp. of garlic, finely minced
2 tbsps. of sesame oil
3 tbsps. of oyster-flavored sauce
½ tsp. of fresh ground black pepper

3 oz. of salad blend of baby red & green Romaine, or your choosing
1 large tomato, 6 round cuts about ¼”thick
1 large avocado, sliced length-wise approximately 1/8″ thick
1 tbsp. of white sesame seeds, lightly toasted
1 tsp. of canola oil
2 portobello mushrooms, sliced approximately ¼” thick
1 medium yellow onion, sliced about ¼”thick
3 tbsps. of Soy Vay Veri Veri Teriyaki sauce
½ cup of coarsely chopped cilantro, lightly packed

6 hamburger buns, plain


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the ground chuck, diced onion, minced garlic, sesame oil, oyster-flavored sauce, and black pepper in a large cold bowl, handling as little as possible. Use a large fork to gently mix ingredients. Shape into 6 patties to fit the buns you chose. Cover with plastic wrap and set aside in the refrigerator until ready to put on the grill.
When the grill is ready, place the patties on the rack, cover, and cook. Turn patties once when done to preference, approximately 4 to 5 minutes on each side for medium-rare. During the last 2 minutes of grilling, place the buns with the center sides down on the outer edges of the grill rack to toast lightly.
While the patties are cooking, prepare the sesame seeds by lightly toasting in a small pan on low-medium heat. Stir it occasionally to keep from getting too burned on one side. It should take about 4-5 minutes to get that golden color.
In a separate pan, on medium-high heat, add the canola oil and heat it for about 2 minutes. Add the portobello mushrooms, sliced onion, and Soy Vay Veri Veri Teriyaki sauce. Sauté for approximately 5 minutes, stirring occasionally to make sure the ingredients are blended well.
To assemble the hamburger, place the bun bottom onto a serving plate. Add a handful of the mixed lettuce, then sliced tomato and avocado, topped by the cooked patty, liberally sprinkle some toasted sesame seeds onto the patty, and top it off with the sautéed mushrooms and sliced onion, and cilantro. Finish it off with the bun top, and enjoy!