Beijing with a “Zing” Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1 1/2 lbs. freshly ground chuck
1/2 tsp. salt, more or less to taste
1 egg white
1 tsp. plus 1 TBSP sesame oil
1/2 tsp. roasted red chili paste
2 tsp. rice vinegar
1 TBSP. dark soy sauce
3 TBSP. hoisin sauce
1 TBSP water
1 small zucchini, cut into matchstick pieces 2″ long
1 small carrot, peeled and cut same as zucchini
1 cup thinly sliced bok choy
1 TBSP wasabi
6 fresh sesame sandwich buns, split
Oil or non-stick spray for grill



Mix salt, egg white, 1 tsp. sesame oil and 1/4 tsp. chili paste in a small bowl. Add to ground chuck and mix thoroughly. Form meat into 6 patties equal to the size of the sesame buns. Cover and keep chilled.
Combine remaining 1/4 tsp. chili paste, rice vinegar, soy sauce, hoisin sauce and water. Mix with a fork until well blended.
Spray or brush gas grill cooking surface with oil. Preheat to Med-High. Sear burgers two minutes per side, basting with sauce on each side. Turn grill down to Med-Low and continue to cook until desired doneness (8-10 more minutes for medium well) with cover down. Baste twice more while cooking. Toast buns on the outside of the grill rack during last minute of cooking.
While burgers are cooking, heat remaining 1 TBSP sesame oil in a large non-stick saute pan. When oil is hot, quickly stir fry zucchini, carrots and bok choy until crisp-tender, about two minutes. Remove from heat and stir in 1 TBSP of the basting sauce. NOTE: Can be done ahead of time and set aside.
Brush a thin layer of the remaining basting sauce on the bottom of each bun. Place burger on bun. Spread each burger with a thin swirl of wasabi, then top with stir-fry vegetables.