Chino Latino Burgers with Smoky Ginger Dressing

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Smoky Ginger Dressing:
2/3 cup mayonnaise
1 tablespoon chipotle pepper sauce
1 teaspoon soy sauce
4 scallions, finely chopped
1 teaspoon grated fresh ginger
2 teaspoons chopped fresh cilantro
3 tablespoons hoisin sauce
2 teaspoons fresh lime juice
2 pounds freshly ground Black Angus beef chuck
2 tablespoons chopped fresh cilantro
1 tablespoon Sazon seasoning with cilantro and achiote
Vegetable oil for brushing grill rack
6 sesame seed hamburger buns, split
1 1/2 cups shredded Napa cabbage
3/4 cup chow mein noodles



To make the dressing, stir together all ingredients in a small bowl. Cover and keep chilled until serving time. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, whisk the hoisin and lime juice together in a large bowl. Crumble in the beef; add the cilantro and Sazon. Handling the mixture gently to avoid compacting the meat, mix well. Divide the mixture into 6 portions and form the portions into patties to fit the buns. Brush the grill rack with oil. Place the patties on the rack and grill, uncovered, until bottoms are browned, about 4 minutes. Flip the patties and grill the second side an additional 4 to 5 minutes for medium, or until cooked to preference. During the last few minutes of cooking, place buns cut side down on the edges of the grill to toast lightly. To assemble the burgers, spread a generous amount of dressing on cut sides of buns. Arrange 1/4 cup cabbage on each bottom bun, followed by a patty, 2 tablespoons chow mein noodles, and top bun. Makes 6 burgers.