Chile-Miso-Glazed Burgers with Edamame Pesto and Daikon Slaw

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Chile-Miso Glaze:
6 tablespoons mirin (I prefer Sushi Chef brand)
6 tablespoons red miso
3 tablespoons cream sherry
2 teaspoons pure sesame oil
2 teaspoons hot chile oil

Edamame Pesto:
1/4 cup fresh lemon juice
3 tablespoons Colavita Extra Virgin Olive Oil
2 teaspoons wasabi paste
1 cup fresh shelled and cooked edamame (soy beans), chilled
1/3 cup salted smoked almonds (I prefer Blue Diamond Smokehouse brand)
1 tablespoon minced fresh garlic
1/4 cup chopped fresh mint
1 teaspoon cracked black pepper (I prefer McCormick brand)

Daikon Slaw:
3 tablespoons unseasoned natural rice vinegar
1/4 teaspoon sea salt
1 cup peeled and julienned fresh daikon radish (4 ounces wt.)
1/3 cup peeled and julienned fresh carrot
1/3 cup very thinly sliced fresh red bell pepper
1/3 cup sliced fresh green onions
2 teaspoons toasted black sesame seeds

1 tablespoon reduced sodium soy sauce
4 teaspoons finely grated fresh ginger, including juices
4 teaspoons minced fresh garlic
2 teaspoons cracked black pepper
1 teaspoon sea salt
1 1/2 pounds ground chuck (80/20)
1 pound ground sirloin (90/10)
1/2 cup sliced fresh green onion

Vegetable oil, for brushing the grill rack
6 sesame-seeded Kaiser rolls, split (rolls with a slightly chewy crust and a tender interior)


• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the glaze, in a medium bowl, whisk together mirin, miso, sherry, sesame oil and chile oil. Set aside.
• To make the pesto, in a small bowl, whisk together lemon juice, olive oil and wasabi. Add edamame, almonds, garlic, and mint to the bowl of a food processor. “Pulse” in the oil mixture until the edamame and nuts are coarsely chopped and mixture is evenly combined, about 6 to 10 pulses. Stir in pepper and set aside.
• To make the slaw, whisk together vinegar and salt in a large bowl. Add daikon, carrot, red pepper, green onion and sesame seeds, and evenly mix together. Cover with plastic wrap and refrigerate until serving.
• To make the patties, in a small bowl, mix together 3 tablespoons of reserved glaze, soy sauce, ginger, garlic, pepper and salt. Spread the chuck and sirloin out in a large shallow pan. Distribute the glaze mixture and green onions over meat and, using a fork, evenly mix glaze mixture and green onions into meat. Shape the mixture into 6 equal patties to fit the rolls.
• To cook the patties, brush the grill rack with vegetable oil. Place the patties on the grill rack and baste each patty with half of the remaining glaze. Cover and cook until browned on the bottom, about 5 to 7 minutes. Turn the patties and brush the cooked side with the remaining glaze. Cook until done to preference, 5 to 7 minutes longer for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, on each roll bottom place an equal portion of pesto. Top with a patty and an equal potion of slaw. Add the roll tops and serve.

Makes 6 burgers.