Chinese Cheeseburgers

Pairs well with:


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


1/4 cup and light brown sugar
3/4 cup teriyaki sauce
1/4 cup olive oil
2 tablespoons sesame seeds
1 teaspoon sesame seed oil
1 teaspoon ginger
1 tablespoon of chopped garlic
2 tablespoon chopped dried onions
2 pounds ground chuck
1 1/2 teaspoon wasabi paste
6 tablespoons of mayonaise
1 teaspoon teriyaki sauce
1 sweet, medium sized onion
2 tablespoon beef broth
2 tablespoon olive oil
1 tablespoon chopped fresh garlic
1 tablespoon of light brown sugar
Olive oil for brushing the grill
Provolone Cheese( six slices)
Sesame seeded spilt buns(six buns)
4 tablespoons olive oil for brushing buns
6 thick slices of a fresh tomato



DIRECTIONS Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. MARINADE AND PATTIES(prep time 10 min., marinade time 30 min.) To make the marinade combine, in a 10 inch grill safe skillet, 1/4 cup brown sugar,3/4 cup teriyaki sauce, 1/4 cup olive oil, 2 tablespoons sesame seeds,1 teaspoon sesame seed oil,1 teaspoon ginger, 1 tablespoon of chopped garlic, 2 tablespoons chopped dried onions.Mix. Heat the ingredients until the sugar dissolves, continue to heat for 3 min.Cool marinade. Place beef in a large bowl, mix in marinade.Let the meat rest in marinade for 30 min. at roon temperature. WASIBI SAUCE(prep time 3to 5 min) Combine 11/2 teaspoon of wasibi paste, 6 tablespoons mayonaise, 1 tablespoon teriyaki sauce,mix well. Cover and refridgerate until needed. CARMELIZED ONIONS(prep. and cook time 20 minutes) To make carmelized onions, combine 1 sliced onion with 2T broth, 2T oil,1T chopped garlic and 1T brown sugar, in a 10 inch nonstick , fire proof skillet with a lid. Place skillet on the grill rack, cover and cook the onion mixture for 12 to 15minutes, stirring frequently, until the onions are carmelized and most of the liquid is evaporated. Set aside. COOKING BEEF PATTIES(5min. prep 10 min. cooking time) Coat hands with olive oil. Divide the meat into six patties shaping them to fit the bun. Handling the meat as little as possible to avoid compacting it. Compacted meat results in hard burgers.Brush the grill rack with olive oil. Place the patties on the rack, cover and cook turning once, just until done, about 5 minutes on each side. You may have to offset the patties from the fire to prevent flare ups. I turn off my middle burner and let the front and back burners do the cooking.For a charcoal grill place burgers on the outside of the grill rack. Close the lid on the grill while cooking. Remove patties with a metal spatchula to a plate add a slice of provolone cheese to each burger. Cover the entire plate with foil, not allowing the foil to touch the burgers and cheese. SEEDED BUNS(cooking time 3 min.) Split and brush seeded buns with olive oil. Place buns cut side down in the middle of the grill to toast lightly. TOMATO( 6 slices of thick tomatoes) To assemble burgers, top each bottom bun with a patty then add carmelized onions and fresh tomato slice. Add 1T of the wasabi sauce to the top buns. Add the bun tops and serve. Serving suggestion Serve Chinese Cheeseburgers with Sutter Home Gewurztraminer Wine. This off-dry wine tastes of white peaches, lichee fruit, and rose petals, with a hint of all-spice. This wine pairs well with the sweetness of the chinese Cheeseburgers.