Brown Sugar Sesame Burger with Soy ‘Shrooms and Miso Mayo

Pairs well with:


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


Burger Ingredients:
3 tablespoons … sesame seeds
1 ½ pounds … ground beef
6 tablespoon … soy sauce (divided)
2 teaspoon … sesame oil (divided)
2 cloves … garlic, coarsely chopped
2 tablespoons … brown sugar
1 tablespoon … unsweetened cocoa powder
1 1/2 teaspoons … coarse salt (divided)
1 teaspoon … white pepper
2 ounces … goat cheese, cubed in to 6 large cubes
¼ cup … mayonnaise
1 teaspoon … rice vinegar
1 teaspoon … horseradish
Non-stick cooking spray (preferably olive oil or butter spray)
2 cups … sliced mushrooms
¼ cup … white wine
6 … sesame seed buns



1. Light the grill (or side burner) and set on medium heat. Using a heavy pan, roast sesame seeds for 3-5 minutes, stirring every once in awhile so they don’t burn. Set aside to cool while the rest of the ingredients are prepared. 2. Place ground beef in a large bowl. Sprinkle beef with the 1 tablespoon soy sauce, 1 teaspoon sesame oil and chopped garlic, set aside. In a small bowl, make a spice blend by combining the brown sugar, cocoa powder, 1 teaspoon coarse salt and pepper. Sprinkle the dry spice blend and sesame seeds over the meat. Now mix the beef and ingredients thoroughly. Divide into 6 equal portions and roll into balls. Push a cube of goat cheese into the center of each ball, then shape into a patty making sure that the cheese is completely covered. Refrigerate the patties until ready to grill. 3. Prepare the miso mayo by adding 1 tablespoon soy sauce and 1 teaspoon sesame oil, to the mayonnaise. Add in rice vinegar, and horseradish. Whisk together and chill. 4. Prepare the grill by setting the temperature at medium. Once ready, spray the grill lightly with non-stick cooking spray. Place patties on the grill and cook on one side for 4 – 5 minutes (don’t move or flip until the first side is done!). 5. While cooking the burgers, on the other side of the grill (or side burner), generously coat a heavy pan with non-stock cooking spray and place over medium high heat. Add mushrooms and toss, spraying the mushrooms with more cooking spray if needed. Cook for about one minute, then add 4 tablespoons soy sauce, white wine and sprinkle with ½ salt. Stir and allow the mushrooms to simmer until ready to serve. 6. Flip burgers and cook for another 3-5 minutes. In the last minute, place the buns, cut side down on the warming rack. 7. To assemble, spread the miso mayo on both cut sides of the buns. Place the burger and top with 2 spoonfuls of soy ‘shrooms.