Bahn Voyage, Mon a-­‐Mi

Serves 6
Pairs well with:

Riesling Moscato

Enjoy the slightly sweeter side of Riesling and delight in the fruits of summer. This wine makes a splash with juicy peach flavors, and a dash of Moscato’s creamy apricots and melons.


2 Pounds Ground Beef
6–‐10 Large White Button Or Baby Portobello Mushrooms
3–‐4 Cups Cooked Vermicelli Noodles
3 Large Eggs
2 Large Bunches Of Fresh Cilantro
1 Large Bunch Of Fresh Thai Basil
7 Tablespoons Oyster Sauce
7 Teaspoons Brown Sugar
1.5 Teaspoons Sesame Oil 
½ Zest From An Orange
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
3 Large Carrots, Ribboned Or Shredded
1 Large Cucumber, Shredded Or Sliced
4 Tablespoons Peanut Butter
2 Tablespoon Mayo
2 Teaspoons Ginger Powder
2 Teaspoon Sriracha (More If You Like Heat)
¼ Cup Beef Broth
½ Soy Sauce (Make Sure It Is Gluten Free)

Optional Heat: Kimchi


First the buns: take cooked vermicelli noodles and mix with the three beaten eggs. Add in about ½ Teaspoon of pepper, garlic, and onion powder. Mix well to incorporate and place into the fridge (for at least ½ an hour). When it is time to cook it, using a small egg pan or circular cookie shell, pour in ½ a Cup of the egg noodle mixture onto a pre–‐greased pan. Cook low and slow until one side is golden and firm, then flip onto the other side. It will be firm on each side and set aside for later.

For the peanut sauce: in a food processor combine the the peanut butter, mayo, sriracha, beef broth, ¼ Teaspoon ginger, and ½ tablespoon soy sauce. Pulse to combine into a smooth sauce.

For the patty: Dice up the mushrooms in a food processor until small pieces but not completely minced. Mix this into the ground meat. Add 1 Teaspoon of soy sauce, ½ Teaspoon sesame oil, ½ Teaspoon garlic powder, and ½ Teaspoon garlic powder. Also add in ½ Teaspoon of orange zest. Let sit for ½ hour at least to let flavors combine. When forming the patty get a fist size of meat and gently form into a patty. Use your thumb to create a slight dent in the center of the patty. Cook on a grill or pan until medium (or desired temp). When the burger is almost done, slather on a tablespoon of the sweet glaze just before it is done.

The glaze: Oyster sauce, brown sugar, 1 Teaspoon fine orange zest, ½ Teaspoon ginger, and 1 Teaspoon soy sauce. Stir to combine and spread on top of the burger before it is done.

Veggies: Slice them up fine.

Assembly: Add the peanut sauce to the top of the burger patty, add the fresh herbs here. I like a solid teaspoon or so of cilantro and a leaf or two of thai basil chopped up. Add on the patty and top with the shredded veggies, add kimchi if you want some extra heat (which I always do).

Pop some Sutter Home Riesling and enjoy! Riesling is a perfect match with the ginger, spice, and Asian flavor of this recipe. COOKING TIP: Assemble everything before cooking the burger patty and set aside in the fridge.