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.

Asian cooking inspired me to create this burger.I wanted to create a burger using Asian ingredients such as garlic, ginger, toasted sesame oil and rice wine vinegar. My Thai Red Crunch slaw brings a fresh crunch to my burger and brings two cultures together, American and Asian, under one bun.



Ginger Apricot Glazed:

18 ounces Apricot preserves jam, room temperature
2 Tablespoons Seasoned Rice Wine Vinegar
1 Tablespoon fresh ginger finely chopped
1 teaspoon Thai Chili Garlic sauce
1 Jalapeno deseeded and finely chopped

Thai Red Crunch Slaw:

1/2 cup Sutter Home Sauvignon Blanc
2 Tablespoons sugar
1/4 cup canola oil
1 Tablespoon soy sauce
1 Tablespoon fresh lime juice
1 teaspoon sesame oil
1/4 teaspoon fresh ground pepper
1/4 teaspoon red pepper flakes

3/4 cup Red or Purple cabbage, finely shredded
1/2 cup green cabbage, finely shredded
1/2 cup Jicama, julienned
1/4 cup Red pepper, julienned
1/2 cup dried apricots, chopped
1/4 cup green onions, including green tops, finely chopped
1/2 cup almond slivers, toasted lightly


2 1/4 pounds chuck 80/20
1/4 cup Sutter Home Sauvignon Blanc
1/4 cup Thai sweet chili sauce
1 garlic clove, minced
2 teaspoons kosher salt
1 teaspoon fresh ground pepper

Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.

6 King Hawaiian buns, split



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

To make the Ginger Apricot Glaze, whisk together the Apricot preserves, rice vinegar, ginger, chili garlic sauce, jalapeno in a medium size bowl. Set aside at room temperature.

To make the Thai Red Crunch Slaw, place a small fireproof skillet on the grill. Add the wine and sugar and stir until the sugar is dissolved, about 1 to 3 minutes. Remove from grill and add into a small bowl with the oil, soy sauce, lime juice, sesame oil, pepper and red pepper flakes. Whisk together until combined, set aside. In a large bowl add the red cabbage, green cabbage, Jicama, red peppers, apricots, green onions and almonds slivers and toss together. Add the slaw dressing and toss to combine. Cover and refrigerate until the burgers are ready to assemble.

To prepare the patties, In a large bowl, combine the chuck, Sauvignon Blanc, Thai sweet chili sauce, garlic, kosher salt, and fresh ground pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties and refrigerate until ready to grill.

Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties and brush with the Ginger Apricot Glaze, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.

To assemble the burger, slather the bottom and top toasted side of the buns with some of the Ginger Apricot Glaze and add the patty. On top of each patty place a large dollop of the Thai Red Crunch Slaw. Add the toasted bun top with wooden skewers and serve immediately.

Makes 6 burgers.