Bite Back Blackberry Moo Shu Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Spicy Blackberry-Hoisin Glaze:
1/4 cup seedless blackberry jam
3 Tablespoons bottled hoisin sauce
2 Tablespoons rice wine vinegar
1 Tablespoon cayenne pepper sauce

Garlicky Peanut Mayo:
1/2 cup mayonnaise
1/4 cup dry roasted, salted peanuts, chopped
1 Tablespoon rice wine vinegar
2 cloves garlic, minced

Scallion Omelet Squares:
1 Tablespoon vegetable oil
3 eggs, beaten
1/3 cup green onion tops, thinly sliced

2 lbs. fresh ground chuck
2 Tablespoons bottled hoisin sauce
1 Tablespoon cayenne pepper sauce
1+1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon

Vegetable oil for brushing on the grill rack
6 good quality sesame-topped hamburger rolls, split
1+1/2 cups red cabbage, finely shredded


Preheat a gas grill to medium-high.

To make the Spicy Blackberry-Hoisin Glaze: In medium bowl, whisk together blackberry jam, hoisin sauce, rice wine vinegar, and cayenne pepper sauce. Set aside until ready to use.

To make the Garlicky Peanut Mayo: In medium bowl, combine mayonnaise, chopped peanuts, rice wine vinegar, and garlic. Cover and chill until ready to serve.

To make the Scallion Omelet Squares: Preheat vegetable oil to medium-high in a 10″ fire-proof skillet that has been set on the grill rack. Pour eggs into preheated skillet and top evenly with sliced green onion. Close grill cover and allow egg mixture to cook for 4-6 minutes just until set. Remove skillet from heat, cut omelet into 6 pieces of semi-equal size, and cover to keep warm.

To make the patties: In large bowl, combine ground chuck, hoisin sauce, cayenne pepper sauce, salt, pepper, and cinnamon. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form portions into patties that will fit the hamburger rolls.

Brush grill rack with vegetable oil. Place patties on grill rack, cover, and cook for 5-7 minutes. Turn patties and cook 5-7 minutes more, or until done to preference. During last few minutes of cooking, brush both sides of patties generously with Spicy Blackberry-Hoisin Glaze. Also place rolls, cut-side down, along outer edges of grill rack to toast lightly.

To assemble the burgers: Place 1/4 cup of shredded cabbage onto each roll bottom. Top cabbage on each roll bottom with a glazed patty and one Scallion Omelet Square. Spread cut side of each roll top generously with Garlicky Peanut Mayo. Add roll tops and serve.

Makes 6 burgers.