Geisha Grillers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 lbs ground chuck
1/4 tsp. kosher salt
1 tsp. black pepper
1 T. soy sauce
6 cloves fresh garlic, finely chopped
1 cup diced sweet onions
1 cup of shredded Monterey Jack cheese
Geisha Mayonnaise
1 cup Mayonnaise
2 T. soy sauce
¼ tsp pepper Napa cabbage slaw
3 cups Napa Cabbage, finely shredded
½ cup sesame seeds, toasted
½ cup Geisha Mayonnaise
Build the Burger
6 sesame seed buns olive oil to brush on buns
remaining Geisha Mayonnaise
Napa cabbage slaw
6 T. red pickled ginger



Directions Patties Season ground chuck with salt and pepper add soy sauce, incorporate the fresh garlic, sweet onions and shredded Jack cheese, being careful not to overwork the meat. Divide ground chuck mixture into 6 equal portions approximately 1/3 lb. Shape into balls and press into ½ “ patties. Place on a hot clean grill and cook for 5 minutes flip patties and continue cooking until internal temp of the burgers reads 160 degrees. Do not over cook. Geisha Mayonnaise Place mayo in a medium mixing bowl and add the soy sauce and pepper mix until smooth. Slaw While patties cook shred the Napa Cabbage. Use more of the leaf end than the core of the cabbage. Place in a large mixing bowl and add ¼ cup of the Geisha Mayonnaise and the toasted sesame seeds. Mix until cabbage is coated and sesame seeds are evenly distributed. Cabbage can be shredded prior to preparing the patties but once the mayo is added the cabbage will break down quickly. So wait until the burgers are cooking before combining cabbage and Geisha Mayo. Build the burger 3. Brush buns with olive oil. Place face down on the barbeque grill until lightly toasted. Place the bun on a plate. Spread a tablespoon of Geisha mayonnaise on the bottom bun. Put the burger on the bun. Top the burger with ½ cup of the slaw and one tablespoon of the red pickled ginger, place on the top bun enjoy.