Big Burger in Little China

Pairs well with:

White Zinfandel

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


Spicy Asian Slaw:
1/4 cup ott's buffalo sauce
1 cup mayonaisse
2 cups shredded coleslaw
1/4 teaspoon soy sauce
1 table spoon splenda

Rangoon Spread:
8 oz. cream cheese
1 teaspoon soy sauce
2 teaspoons splenda Asian

2 pounds ground chuck
1 teaspoon powdered ginger
1/4 cup soy sauce
1 tablespoon splenda
1 tablespoon caveders

Greek Seasoning
1/4 teasppon wasabi
1 teaspoon kosher salt 6 Kaiser rolls , split
Vegetable oil, for brushing grill rack



Prepare a medium hot fire in charcoal grill with cover or heat gas grill to 350 degrees. To make Spicy Asian Slaw combine ott's buffalo wing sauce, mayonaisse, colesalaw, soy sauce and splenda. Combine ingredients in abowl and mix well. To make Rangoon Spread put cream cheese in a microwave safe bowl cover with paper towel and heat for 40 seconds. Then combine splenda and soy sauce with cream cheese and mix. To make Asian Patties combine ginger, soy sauce, splenda, wasabi, greek seasoning, and kosher salt, in large bowl and mix well. Then add beef and mix well with out compacting the beef. Divide the meat mix into 6 equal patties set aside. Brush the grill rack with oil. Place patties on rack and cook for 4 minutes then turn patties over and grill for 4 minutes. During last 4 minutes of cooking place rolls cut side down on edge of grill until lightly toasted about 1 to 2 minutes depending on grill. To assemble the hamburgers, spread 1 oz. Rangoon Spread on each of the determined bottom of toasted roll. Place Asian Pattie on top of Rangoon Spread on bottom roll. Then place 2 tablespoons Spicy Asian Slaw on Asian Pattie. Place top roll on and serve. Makes 6 burgers