Grana Padano Pickled Garlic Pork Burgers with Sweet and Zesty Chili Slaw

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 cup finely sliced bok choy
1 cup paper thin sliced Vidalia onions
1 cup finely shredded carrots
1 cup finely sliced red pepper
2 tablespoons freshly squeezed lime juice
2 teaspoons organic cane sugar
1 tablespoon plus 1 teaspoon extra light tasting olive oil
2 tablespoons Thai sweet chili sauce
1/4 teaspoon salt
1/4 teaspoon pepper

1 tablespoon plus 1 teaspoon Tamari
2 teaspoons Worcestershire sauce
1 tablespoon plus 1 teaspoon hoisin sauce
1/2 teaspoon finely grated fresh ginger
1 tablespoon organic cane sugar
2/3 cup mayonnaise

1 1/2 pounds ground pork
3 tablespoons finely snipped fresh chives
2 tablespoons finely chopped pickled garlic
2 tablespoons tomato preserves
1/4 cup plus 2 tablespoons finely grated Grana Padano cheese
2 to 3 tablespoons vegetable oil for brushing grill rack
6 slices smoked cheddar cheese
6 large soft sesame seed buns



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

In a medium bowl mix bok choy, onions, carrots, and red pepper. In a second medium bowl mix lime juice, 2 teaspoons sugar, olive oil, chili sauce, salt and pepper. Set dressing aside. Make sauce, using a third bowl, mix Tamari, Worcestershire sauce, hoisin sauce, ginger, and 1 tablespoon sugar. Set aside. In a fourth small bowl mix mayonnaise with 1 1/2 teaspoon Tamari mixture. Set mayonnaise aside in a cold place.

To make patties: Mix pork with chives, garlic, tomato preserves, and Grana Padano cheese, divide the meat mixture into 6 equal portions and form into flat patties large enough to fit the buns, handle gently.

When the grill is ready, brush the rack with vegetable oil. Place the patties onto the rack, cover and cook for 2 to 3 minutes, lift with a spatula, but do not flip, make a small turn with patties, cover and cook for additional 2 to 3 minutes, turn over, baste with some of the remaining Tamari sauce without the mayonnaise, cover, cook for 2 to 3 minutes, lift with spatula, make small turn with patties, top each with a slice of smoked cheddar. Cover, cook additional 2 to 3 minutes or until done. Remove to a platter and cover burgers with foil to keep warm, discard any remaining basting sauce. Place buns, cut side down on the outer edge of the rack until toasted lightly.
Stir and mix dressing over bok choy mixture.

To assemble burgers: Spread bottom of buns with some of mayonnaise mixture, top each with a burger, top each with an equal portion of chili slaw, spread top of buns with more of the mayonnaise mixture and place buns on top of slaw. Enjoy.