Baby I’m A-Maized Sweet Chile Burgers

Pairs well with:


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

These tasty downsized burgers are inspired by a recent visit to an Asian-Spanish fusion restaurant in Philadelphia.I wanted a burger with lots of flavor and texture, and I am sort of obsessed these days with sweet corn and sweet Chile sauce. I am also a huge fan of membrillo and manchego cheese, so I decided to try manchego with sweet chile sauce. It was spectacular! Serving these burgers between lightly seasoned crispy gyoza wrappers was a concept that I felt would add lots of texture and flavor. A little wine and Tabasco soy sauce takes the beef to a whole new level especially sitting atop a grilled sweet onion slice. These are a little bigger than sliders, so two per person is perfect. The combination of fresh super-sweet corn, beef, manchego,grilled onion, chile sauce, and crunch will A-Maiz you too!


1/2 cup Colavita Olive oil

2 pounds Ground sirloin

1 1/2 teaspoons salt, divided use

1 cup thinly sliced scallions/green onion stems, divided use

1 tablespoon McIlhenny’s Soy Sauce

1/3 cup Sutter Home White Merlot

24 gyoza wrappers

12 thin slices from a small sweet onion

1 cup bottled sweet chile sauce

1 cup fresh supersweet corn kernels (white or bicolor is best*)

8 ounces manchego cheese, cut into thin slices

1/4 teaspoon Sichimi togorashi

1/3 cup mayonnaise


Heat grill to medium heat and coat with olive oil.

Gently mix sirloin, 1/2 teaspoon salt, 1/2 cup green onion stems, soy sauce, and wine. Form into 12, 3- inch patties with indent in center.

Brush gyoza wrappers and onion slices with olive oil on both sides and place on grill, along with burgers. Grill, flipping 1-2 times, until wrappers are crispy, onions are tender, and burgers are medium, 3-4 minutes each side. *

As soon as burgers are flipped, brush tops with sweet chile sauce and top each with about 1 tablespoon of the corn kernels. Lay thin slices of manchego over the corn. Close lid and continue to grill until done.

When wrappers are crispy, sprinkle with togorashi and remaining salt. Brush 12 of the wrappers with mayonnaise and place a grilled onion slice on it. Add a pattie and drizzle with about 1 tbsp. Sweet chile sauce. Sprinkle with green onions and close with remaining crispy wrapper.

Makes 12 small burgers (2 burgers per serving).