Asian Slaw Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

Asian food is so big right now. It seems like some of the most popular places in Houston serve asian food. The one thing I have never seen is an asian burger, so I decided to make one. It make sense to have an asian burger. It is the ultimate in asian fusion.


Meat seasoning:
3 lbs ground beef brisket
2 tbs. Hoi Sin Sauce
2 tbs. Soy Sauce
2 tbs. Grated Ginger

Burger Glaze:

½ cup honey
2 tbs Chili Garlic Paste
4 tbs. Soy Sauce


4 cups finely shredded cabbage
1 cup snow peas
1 cup shredded carrots
½ cup finley sliced red bell pepper
¼ cup chopped cilanto

4 tbs soy sauce
2 tbs rice wine vinegar
1 tsp sesame oil
2 tbs sugar


1 tbs prepared wasabi
2 cups mayo

6 Ciabatta buns


Combine Meat seasoning ingredients together and divide in six equal portions.

Combine glaze ingredients and set aside.

Combine liquid ingredients for slaw with sugar and toss with remaining slaw ingredients. Set aside.

Combine wasabi with mayo. Set aside.

Start by cooking burger on medium high heat until the start to get charred. Flip burgers and apply glaze to charred side. Repeat with other side and remove from direct heat. Cook indirectly until meat is medium.

Toast buns on direct heat.

Apply wasabi mayo to both sides of bun and assemble burgers, topping with slaw.