Glazed Bang Bang Burgers

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.

We love everything sweet with heat here in Florida!


2 lbs ground beef
1 tsp black pepper
1 Tbl salt

Spicy Teriyaki Glaze:
½ cup Mae Ploy Sweet Chili Sauce
¼ Cup Terriaki Sauce
1 Tbl. Fresh Ground Chili Paste (Sambal Oelek)

½ cup mayonnaise
¼ Cup Mae Ploy Sweet Chili Sauce
1 Tbl. Fresh Ground Chili Paste (Sambal Oelek)

(6) ¼” Sliced Red Onion (Full Rings)
(1) Tbl. Colavita Olive Oil
(6) Soft Brioche Rolls
(2 ) cups Napa Cabbage Chiffinade


1.Combine ground chuck and seasonings in a large bowl, mixing lightly but thoroughly. Lightly shape into six 1/2-inch thick patties.
2. Combine all ingredients for the Glaze and set aside.
3.Combine all ingredients for mayo and set aside.
4. Place patties on grill over medium heat. Grill patties, covered, about 12 to 15 minutes until instant-read thermometer reads 160°F, turning occasionally. Lightly brush onion rings with olive oil and place on grill for about 3 minutes per side (lightly grilled), set a side. About 2 minutes before burgers are done, place rolls cut sides down, on grill. Grill until lightly toasted. During last minute of grilling, Brush Burgers with spicy teriyaki glaze and turn one last time.
3. Place 1 burger on bottom side of roll, brush with another 1Tbl. of glaze, place grilled red onion on top of burger, next top with 1/3 cup of Napa cabbage, spread 2 Tbl. of spicy mayo evenly on the top slices of toasted roll, Close sandwiches.