Char Sui Pork Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1/4 c soy sauce
1/4 c hoisin sauce
3 T ketchup
3 T honey
2 tsp minced garlic
2 tsp grated, peeled, fresh ginger
1 tsp dark sesame oil
1/2 tsp chinese 5-spice powder
Peanut oil, divided, some for the grill and some for the buns
2 lb ground pork
6 sesame seed rolls, split
1/4 c chicken broth



1. Combine the soy sauce, hoisin sauce, ketchup, honey, garlic, ginger, sesame oil and five-spice powder in a medium bowl; stir together with a whisk. 2. Preheat a gas grill on high for 15 minutes. Lightly brush the grate with some peanut oil. 3. Reserve 1/3 cup of the marinade. 4. Using the peanut oil, lightly brush the cut-side of the buns tops and bottoms; set aside. 5. Pour the remaining marinade into a small saucepan. Add the chicken broth and heat to boiling. Allow to boil for one (1) minute, then simmer and allow to thicken, stirring occasionally. 6. Put the ground pork in a large bowl and add to it the reserved marinade. Use your hands to mix the pork, ensuring the pork and marinade are fairly well combined. 7. Form the pork into six (6) equal-sized burgers. Using your thumb, press down in the center of each to form an indentation that creates a depression that is equal to, or slightly less than, the burgers' outside edges. 8. Place the burgers on the grill, dimpled-side up, and cook for 5-7 minutes. Turn and cook and additional 5-7 minutes. Also at this time, place the oiled buns on the grill, cut-side down and allow to toast; remove and set aside. 9. Place burgers on buns, top with 1 to 2 tablespoons of the thickened sauce; serve.