Cantonese Burger with Marinated Mung Bean Sprouts

Pairs well with:

White Zinfandel

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


Mung Bean Sprout Topping:
2 quarts water for boiling
1 lb. mung bean sprouts, rinsed
1/2 cup soy sauce
6 tbs. freshly squeezed lemon juice
1 tsp. grated ginger
1 tbs. rice wine
Barbeque Sauce:
2 tsp. salt
6 tbs. soy sauce
1 tbs. grated ginger
3 tbs. honey
2 tbs. brown sugar
2 tsp. minced garlic
2 tbs. rice wine
1 tbs. Chinese 5-spice powder
2 tbs. Hoisin sauce
1 tsp. red food coloring
1 1/2 lb. ground pork
1/2 lb. Chinese sausage, lup cheong, minced in food processor Vegetable oil for brushing on grill rack
6 sesame seed buns
3 tbs. honey
2 tbs. water



Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium high. Prepare the mung bean sprout topping: Place a 4-quart fireproof pot onto grill, add 2 quarts water and bring to a boil. Remove pot from grill, stir in the mung bean sprouts, cover and let it sit for two minutes, stirring occasionally. Drain sprouts into colandar and rinse under cold water to stop the cooking process. Drain the sprouts well, gently squeezing with your hands to remove the excess water. Place sprouts in a large glass mixing bowl, set aside while you prepare the dressing. In a small mixing bowl, whisk together the soy sauce, lemon juice, ginger and rice wine. Pour dressing over sprouts and toss lightly until dressing is well distributed. Cover bowl with foil and refrigerate. Prepare Char Siu Barbeque Sauce: In a small mixing bowl, stir together the salt, soy sauce, ginger, honey brown sugar, garlic, rice wine, Chinese 5-spice powder, hoisin sauce and red food coloring. Set aside Prepare the patties: In a large mixing bowl, add the ground pork and Chinese sausage that has been minced in a food processor. Add the char siu sauce. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portion into patties to fit the buns. Brush the grill rack with oil. In a small bowl, mix together the honey and water and set aside for basting the patties later. Place the patties onto the grill rack until brown on bottoms, about 7-8 minutes, basting the patties with the honey-water mixture 2 times. Turn the patties over and continue grilling until well done, about 7-8 minutes, basting the patties with the honey-water mixture 2 times. During the last few minutes of cooking, split open the sesame seed buns, lightly brush the cut sides of the bun with the honey-water mixture and place them cut sides down on the outer edges of the grill to toast lightly. Assemble the burgers: On each bottom bun, place one patty and top with approximately 1/2 cup of the marinated mung bean sprouts, cover with bun tops and serve.