Believe it or Not Japanese Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Ginza Relish
3/4 cup coarsely grated daikon radish, excess moisture removed
2 Tablespoons tamari
1 Tablespoon Sutter Home Pinot Noir
1 Tablespoon unseasoned rice vinegar
3/4 cup thinly sliced shitaki mushroom caps, not stems
1 1/2 pounds ground chuck
 1 teaspoon seven-spice powder
1 Tablespoon low-sodium soy sauce
1/4 teaspoon mustard powder
1 teaspoon freshly ground pepper
vegetable oil for brushing the grill rack
6 plain sesame Kaiser rolls, split
1 Tablespoon Colivita olive oil
1 Tablespoon soy sauce
6 top halves of Chinese cabbage, cut to fit the rolls



Preheat a gas grill to medium-high. To make the Ginza relish, place grated daikon radish on an absorbant towel, roll up and squeeze lightly to remove any excess moisture. Set aside. Combine the tamari, pinot noir, and rice vinegar in a non-metallic bowl. Mix well. Add the reserved daikon radish and the shitaki mushrooms. Stir well to caot vegetables completely. Cover and set aside at room temperature. To make the patties, sprinkly the ground beef with the seven-spice powder, soy sauce, mustard powder and ground pepper. Handling the meat as little as possible to avoid compacting it, fold in the ingredients until well incorporated. Divide the mixture into 6 portions and form the portions into patties to fit the roll. Brush the grill rack with oil. Place the patties on the rack, cover and grill until browned on the bottoms, 4-5 minutes. Tuirn the patties and continue grilling until done to preference, about 5 more minutes. During the last few minutes of cooking, brush the cut sides of the roll with olive oil and then with soy sauce, and place the rolls, cut side down on the outer edges of the grill rack to toast lightly. To assemble the burgers, top each roll bottom with the Chinese cabbage. Add a pattie and scant 1/4 cup of Ginza relish to each roll. Add the roll tops and serve. Serves 6