Chinois Burgers with Grilled Hoisin-Glazed Sweet Onions, Yuzu Slaw, and Sesame-Sriracha Mayo

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

I love the fresh and cleanflavors found in Asian cuisine, so perfect for integrating into a tasty burger. These juicy beef burgers, combine many of my favorite Asian flavors; hoisin, five-spice powder, spicy sriracha and sesame oil, along with a new found favorite, yuzu juice. Its aromatic floral citrus flavor adds a distinct bright note to the burgers. Pour a bottle (or two) of Sutter Home White Merlot or White Zinfandel, both are fabulous, to enjoy with these burgers.


Hoisin Marinade

1/3 cup hoisin

1 tablespoon yuzu juice


2 pounds ground chuck

1/3 cup sliced green onion

2 teaspoons minced garlic

2 teaspoons minced ginger

1/2 teaspoon Chinese five-spice powder

1-1/2 teaspoons salt

Yuzu Slaw

1/4 cup yuzu juice

2 tablespoons rice wine vinegar

1/2 teaspoon salt

2 teaspoons honey

1/4 cup vegetable oil

2 cups shredded green cabbage

1/2 cup grated carrot

1/2 cup Asian pear, peeled and julienned

1/4 cup cilantro, coarsely chopped

Sesame-Sriracha Mayo

2/3 cup good-quality mayonnaise

2 teaspoons sriracha

2 teaspoons Asian sesame oil

1 teaspoon yuzu juice

6 slices (1/3 to 1/2-inch thick) sweet onion

Vegetable oil, for brushing the onions and grill rack

6 French rolls or Kaiser rolls, split


Preheat a gas grill to medium high or prepare a medium-hot fire in a charcoal grill with a cover.

To make the hoisin marinade, combine the hoisin and yuzu juice in a small bowl. (Remove and reserve 2 tablespoons for the patties.) Set aside.

To make the patties, combine the 2 tablespoons reserved marinade, the ground chuck, green onion, garlic, ginger, 5-spice powder, and salt in a large bowl, handling as little as possible. Shape into 6 equal patties to fit the bun size. Loosely cover with plastic wrap and set aside.

To make the slaw, whisk together yuzu juice, vinegar, salt, honey and vegetable oil in large bowl. Add cabbage, carrot, Asian pear, and cilantro; toss to mix. Chill until serving.

To make the mayo, combine the mayonnaise, sriracha, sesame oil, and yuzu juice in small bowl. Chill until serving.

To make the grilled onions, brush the onion slices with oil and place on the grill rack. Grill until tender and lightly caramelized, basting with the remaining hoisin marinade; about 5 minutes per side. Transfer the onions to a sheet of foil, and wrap to keep warm.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread the mayo over the cut sides of the rolls. On each roll bottom, place an equal portion of the grilled onions, a burger patty, and an equal portion of the slaw. Add the bun tops and serve.

Makes 6 burgers