East Meats Southwest Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

Being inspired by fusion cuisine.


Cucumber Kimchi
3 medium cucumbers, sliced thin
2 tablespoons sea salt
1 small onion, chopped
2 green onions, chopped
1/2 cup rice vinegar
2 tablespoons honey
2 tablespoons fish sauce
3 tablespoons crushed red pepper flakes

Chunky Guacamole
4 avocados, halved, seeded and peeled
1 lime, juiced
1/2 medium red onion, chopped
1 large jalapeno, finely minced
1 medium tomato, seeded and diced small
1/4 cup fresh cilantro, chopped
1 teaspoon kosher salt or more to taste
1 teaspoon freshly ground black pepper

2 pounds freshly ground chuck
2 green onion, chopped
2 tablespoons garlic powder
2 teaspoons ground Chipotle chile powder
1 teaspoon kosher salt or more to taste
1 teaspoon freshly ground black pepper

6 slices Pepperjack cheese
3/4 cup fresh cilantro leaves
1/4 cup Hoisin sauce
2 cups bean sprouts
6 high-quality hamburger buns, bottoms
6 Hawaiian Sweet sandwich rolls, tops


Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high.

To make Kimchi, place cucumbers in large bowl, toss well with sea salt. The salt draws out the moisture in the cucumbers which creates a natural brine. Set-aside for 2 hours. Tossing a couple of times. Drain brine. Add onion, green onion, rice vinegar, honey, fish sauce and red pepper flakes to bowl and combine. Cover and set-aside.

To make guacamole, place avocado in large bowl add lime juice, toss to coat. Add onion and jalapeno. Using a sharp knife, slice through the avocados in the bowl until they are finely diced but still chunky. Fold in tomato, cilantro, salt and pepper and blend. Cover. Set-aside.

To make patties, combine the beef, green onion, garlic powder, Chipotle chile powder, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

When grill is ready, brush the grill rack with vegetable oil. Place the patties on rack, cover and cook, turning once until done to preference, 5-7 minutes on each side for medium. During the last 2 to 3 minutes of cooking, top each patty with a slice of Pepperjack cheese to melt. In the last few minutes place the hamburger bun bottoms and Hawaiian roll tops cut side down, on the outer edges of grill rack to toast lightly.

To assemble the burgers, On each hamburger bun bottom, place 2 tablespoons fresh cilantro a generous amount of guacamole on top, and the grilled patty with cheese facing down. Then spread a liberal amount of Hoisin sauce, over cut side of the Hawaiian roll top. Place 1/3 cup beans sprouts and 2 tablespoons of cucumber kimchi over patty. Add the Hawaiian roll top and serve.

Makes 6 burgers