East Meets West Chicken Burger

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.


Toasted Sesame Seed Sauce
4 Tablespoons toasted sesame seeds
1/4 cup oil
2 Tablespoons sesame oil
3 Tablespoons Grey Poupon Mild & Creamy Dijon Mustard
2 Tablespoons honey
2 cloves garlic, crushed or minced
2 Tablespoons fresh lime juice
Asian Slaw
1/4 cup mayonnaise
1/2 teaspoon finely grated fresh ginger
1 1/2 teaspoon fresh lime juice
1 clove garlic, crushed or minced
2 Tablespoons honey
1 teaspoon tamari soy sauce
1 teaspoon Grey Poupon Mild & Creamy Dijon Mustard
10 oz bag of angel hair coleslaw
2 green onions, chopped
1/4 cup chopped cilantro
1 1/2 pound ground chicken
1/4 cup chopped cilantro
4 green onions chopped
1 1/2 Tablespoons tamari soy sauce
3 cloves garlic, crushed or minced
1 Tablespoon sesame oil
3/4 cup fresh bread crumbs, made from about 4 pieces of bread
Vegetable oil for brushing grill rack
6 French Rolls (6 inches long)
6 Tablespoons mayonnaise



Prepare a medium hot fire in characoal grill with cover, or preheat a gas grill to medium heat. To make Sesame Sauce, place sesame seeds in a pan, place on grill and lightly toast (about 3-4 minutes) cool, then combine all ingredients in small bowl and beat with whisk, until smooth. For the Asian Slaw, in medium bowl, mix together, mayonnaise, ginger, lime juice, garlic, honey, soy sauce and Grey Poupon mustard. Add coleslaw, cilantro and green onions, stir until combined. Refrigerate until serving. To make patties, place trimmed bread in food processor until crumbs are made, then combine the chicken, cilantro, green onions, soy sauce, garlic, sesame oil and breadcrumbs in medium bowl, mix until just combined. Divide into six equal portions, make into long patties (to fit the french rolls) When grill is ready, brush grill rack with the vegetable oil. Place the patties on the rack, cover and cook, turning once, until the patties are cooked thru, about 5 to 7 minutes each side. While the patties are cooking, slice the french rolls in half, spread about 1/2 tablespoon mayonnaise on each side of the rolls, place on the grill, mayonnaise side down, grill until lightly toasted. To assemble the burgers, divide the sesame sauce between the six rolls, spreading on one side of each bun. Top with patty, 1/6 of the asian slaw, then top with the other side of the bun and serve. Makes 6 burgers.