Pairs well with:

White Zinfandel

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


¼ Cup Vegetable Oil
¼ Cup Chinese Chile Paste with Garlic
1 Tablespoon Grated Ginger
1 teaspoon minced Garlic
½ teaspoon freshly ground pepper
Soy Ginger Mayonnaise:
1 Cup Mayonnaise 1 Tablespoon Soy Sauce
1 Tablespoon grated Ginger
1-1/4 Pounds Ground Beef Sirloin
1/4 Pound Ground Pork Back
¼ Cup SUTTER HOME White Zinfandel Wine
1 Tablespoon Soy Sauce
½ Cup Thinly sliced green Onions
½ Cup unsalted Butter
4 Chinese Bao or Sesame Kaiser Buns, split
 3-1/2 Tablespoons Seasoned Rice Vinegar
2 Tablespoons fresh Lime juice
1 Tablespoon packed light Brown Sugar, or to taste
1 teaspoon grapeseed or canola oil
1 teaspoon finely grated, peeled fresh gingerroot
1 to 2 teaspoons finely chopped, seeded hot red Chile, or to taste
1 teaspoon Soy Sauce
4 Cups thinly sliced Napa cabbage (about 1/2 Pound)
1 Carrot, grated or cut into julienne
½ Red Bell Pepper, cut into thin strips
2 Scallions, sliced into thin strips
1 Cup well drained crushed Pineapple
1/4 Cup coarsely chopped fresh Mint leaves



Prepare and heat the grill, coat the grate with non-stick cooking spray and place 4-6-inches from the heat. To make the Wow sauce: in a bowl mix all ingredients until thoroughly blended To make the Soy-Ginger Mayo: In a bowl, mix all ingredients until thoroughly blended. Cover and refrigerate. Mix together the burger ingredients and form 4 patties, just a little larger than the bun diameter. Place on plastic wrap. When grill is heated, grill meat to desired doneness… Meanwhile, butter buns and grill them on the edge of the grill until golden brown. Spread 1 Tablespoon Ginger Mayonnaise on each cut side of bun. Place a grilled patty on each bun bottom and cover with some Asian Slaw. Affix bun tops with picks and halve the burgers. ***To make the slaw: In a large salad bowl, whisk together vinegar, lime juice, sugar, oil, ginger, red chile, and salt; taste and adjust ingredients as needed Add remaining ingredients. Toss and let stand, uncovered, at room temperature, 15 minutes before using.