Chop Suey Burgers with Wasabi Slaw

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


3/4 cup mayonnaise
2 1/4 teaspoons wasabi paste
3 tablespoons seasoned rice vinegar
1 1/2 tablespoons pineapple juice
1 1/2 tablespoons sugar
1 1/2 cups green cabbage, shredded
1 1/2 cups red cabbage, shredded
1 1/2 tablespoons black sesame seeds
1 1/2 pound ground pork
3/4 cup canned bamboo shoots, drained and minced
3/4 cup canned water chestnuts, drained and minced
1/3 pound shitake mushrooms, finely chopped
3 garlic cloves, minced
1/3 cup soy sauce
4 1/2 teaspoons sugar
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 tablespoon fresh ginger, peeled and minced
1 large egg, slightly beaten
1 cup firmly packed light brown sugar
1 1/2 teaspoons ground ginger
6 slices (rings) of fresh pineapple
1/2 cup butter, melted (reserve leftover for buns)
1/4 cup canola oil (for brushing gril)
6 ciabatta buns, split open



For the wasabi slaw:
In a medium bowl, stir together the mayonnaise, wasabi, rice vinegar, pineapple juice, and sugar. Mix well to eliminate any mayonnaise lumps. Add both the cabbages and sesame seeds. Stir until all ingredients are evenly coated. Cover and refrigerate for one hour.
For the patties:
In a large mixing bowl combine the pork, bamboo shoots, water chestnuts, mushrooms, garlic, soy sauce, sugar, salt, pepper, ginger and egg. Mix gently with your hands just until ingredients are evenly distributed. Divide pork mixture into 6 equal portions and form each into a patty. Place onto a platter, cover and refrigerate for 30 minutes.
To prepare the pineapple rings for grilling: In a small bowl combine the brown sugar and ginger. Stir until evenly mixed. Dip each pineapple ring in the melted butter then dredge each into the brown sugar mixture until evenly coated on both sides. Set aside.
To grill:
Brush a preheated (medium high) grill lightly with canola oil. Place the pork patties and the pineapple rings on the grill and cook, covered , for approximately 5-7 minutes per side. The pork should reach an internal temperature of 165 degrees and the pineapple should be golden brown and softened. When one side of the patties are done and ready to flip, brush the insides of the ciabatta buns with some of the reserved butter. Place on grill, face down (butter side down) and grill until golden brown and toasty. Now just assemble the burgers in this order: Bun bottom, pork patty, pineapple ring, heaping of wasabi slaw (about 1/2 cup), and bun top. Enjoy!