Ginger Soy Asian Burger with Sesame Cole Slaw

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Asian Vinegrette
2 tablespoons plus 1 teaspoon apple cider vinegar
2 tablespoons ginger flavored soy sauce
1 Ramen Noodle Oriental seasoning packet
1/4 teaspoon sugar
1 Tablespoon seame oil
1/2 cup vegetable oil
1/8 teaspoon ground black pepper
1/2 teaspoon toasted sesame seeds
Sesame Cole Slaw with Asian Vinaigrette
2 cups of ready pack cole slaw mix (carrotts & cabbage)
8 tablespoons asian vinaigrette
2 green onion choppped, tops included
salt & pepper to taste 
1 pound ground chuck
1 large egg
1/2 cup minced onion
1 tablespoon Steak seasoning
2 tablespoons sesame oil
2 tablespoons ginger flavored soy sauce
3 large garlic cloves, minced
2 tablespoons Sutter Home Zinfandel
1 1/4 cups fresh whole wheat bread crumbs
Vegetable oil, for brushing on the grill rack
4 Sesame Hamburger Buns



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. To make the Asian Vinaigrette combine , using a whisk, apple cider vinegar, soy sauce, seasoning packet, sugar, pepper, and sesame oil until well blended then slowing whisk in the vegetable oil. Add sesame seeds. To make the Sesame Cole Slaw combine the cole slaw mix, vinaigrette, green onions and salt & pepper together right before serving in order to keep slaw crunchy. To make the patties combine the ground chuck, egg, onion, steak seasoning, sesame oil, ginger soy sauce, garlic and wine in a large bowl. Add bread crumbs. Mix well but do not over handle or you will compact the meat.Divide mixture into 4 portions and form into patties. Brush grill with vegetable oil. Place patties on rack, cover, and cook, turning once, until done to preference. Five to six minutes on each side for a medium burger. During the last few minutes of cooking, place your sesame buns, cut side down, on the outer edges of rack and lightly toast. To assemble the burgers remove buns and place pattie on bottom bun. Cover top of patties with a generous amount of the Sesame Cole Slaw using some of the vinaigrette to absorb into meat. Add the bun top and serve.