Grilled Asparagus and Goat Cheese Burger with Wasabi Mayonnaise

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


4 tsps of Wasabi powder, (or 2 tsp of Wasabi paste)
1 Cup of mayonnaise
4 tsp of soy sauce
1 ½ tsp of sugar
3Tbl lemon juice
2 lbs of asparagus (thin/med asparagus)
2 Tbl of extra virgin olive oil
3 lbs Beef Brisket, ground twice
2 Tbl Kosher Salt
2 Tbl Fresh cracked black pepper
2 Tbl garlic powder
6 oz of Goat Cheese
8 – 12 soft Kaiser Rolls
4 Tbl lightly salted butter melted
4 Avocados sliced
2 Tbl of Olive oil to season the grill



Wasabi Sauce Preparation: Mix Wasabi powder with a few drops of water to create a Wasabi paste the consistency of pay dough. Note: only 2 tsps of paste are needed, so you may have some left over. Wisk 2 tsps of this paste with the mayonnaise, soy sauce, sugar and lemon juice. After the ingredients are completely whisked together place in a condiment squeeze bottle and chill while making the rest of the burgers. Asparagus Preparation: Asparagus the thickness of a pencil is preferred. If the asparagus is larger peel the tough outer layer from the stalks. Use a Kaiser Roll to measure from the top of the asparagus to approximately ½ inch longer than the roll and cut the base off. Wash the asparagus. Place all of the asparagus in a glass of cool water, the fresh cut ends down into the water. This will keep the asparagus fresh and crispy. Set aside for grilling later. Ground Beef Patty Preparation: Place the 3 pounds of twice ground beef brisket in a large bowl and mix well. Use a 1 cup, dry measuring cup to measure out 6 equal portions. Form the 1 cup portions into patties. Then press the measuring cup’s flat bottom into each of the patties, while pushing the outer portions of the meat back against the measuring cup. This will create a large round indention in the patty. This process will keep the patty from puffing up in the middle, while allowing for all of the juices to stay inside the burger. Lightly salt, pepper and garlic powder both sides of each patty. Set aside for grilling later. Kaiser Rolls Preparation: Cut the Kaiser rolls in half to form sandwich halves, if the rolls are not pre-sliced. Brush inside and outside of the all of the rolls with melted butter. Set aside for grilling later. Grilling: When the grill is ready (350 – 400 degrees), brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. After flipping the burger, add crumbled goat cheese to cover the burger, return cover and continue to cook. At this point, arrange the asparagus on a cast iron pan (preheated on the grill) and grill alongside the patties for 2 to 4 minutes, rolling as necessary to prevent burning. When the patties are cooked, remove from the grill, and cover to keep warm. At this point the asparagus is also ready to be removed from the grill. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. Assembly: On the bottom half of the Kaiser Roll place asparagus to cover the roll in a single layer. Note: If the asparagus is thick, you will need to cut the asparagus in half, length wise. Using the condiment squeeze bottle, squeeze the Wasabi sauce across the asparagus using a back and forth motion. This will create lines of sauces across all of the asparagus. Place the patty with goat cheese on top of the asparagus. Then cover the goat cheese with a single layer of sliced avocado. Place the top of the Kaiser roll on the burger and serve. I prefer to serve this with a glass of Sutter Home Cabernet. Serves 6.