Hoisin Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


2 lbs. ground chuck beef
3 Tbsp. Hoisin Sauce
1 Tbsp. barbeque sauce
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1/2 cup apricot preserves
1/4 cup Hoisin sauce
1/4 cup chipotle mustard
1/8 cup brown sugar corn syrup
6 slices sweet Vidalia onion (3/16 inch thick slices)
1 tsp. olive oil
6 large white mushrooms
6 slices Provolone cheese
24 spinach leaves
1 Tbsp. vegetable oil (for grill rack)
6 cornmeal topped Kaiser hamburger buns
6 Tbsp. sour cream



For the Patties: Mix together the ground beef, Hoisin sauce, barbeque sauce, Soy sauce, Worcester sauce and the apricot preserves till evenly blended in a large bowl. Form 6 patties by shaping 1/6th of mixture into a 4 1/2 inch round patty. Set aside and keep chilled on a tray lined with wax paper. Cover with waxed paper. For the Sauce: Mix together the Hoisin Sauce, Chipotle mustard and brown sugar corn syrup in a small bowl. Reserve 1/8 cup of sauce in a separate bowl. Set aside. For the Topping: Brush both sides of each onion slice lightly with the olive oil. Set aside. Clean and thinly slice the mushrooms. Set aside, along with the Provolone cheese slices. Clean and stem the spinach leaves, then pat dry and set aside. Preheat a gas grill to medium heat. Reduce grill to medium-low heat. Brush preheated grill rack with 1 Tbsp. vegetable oil. Place the 6 patties on grill rack. Close cover and cook for 8 minutes. Turn patties carefully by using 2 spatulas. Brush each burger with 2 tsp. of the prepared sauce. Close cover and cook for 8 additional minutes. Then, place each onion slice on side of rack and grill for 1 minute. Turn each onion slice. Top each with the sliced mushrooms, dividing evenly betwen. Using 2 spatulas, carefully turn each burger again. Brush each burger with 1 Tbsp. of the remaining sauce. Close cover and cook for 1 minute. Using spatula, lift each mushroom covered onion and place on top of each burger. Drizzle each with the reserved 1/8 cup sauce, dividing reserved sauce evenly between patties. Top each with 1 slice of the cheese. Place opened buns (cut side down) on outside edge of grill rack to toast. Close lid and cook till buns are lightly toasted and cheese just starts to melt. Watch closely. Remove buns from grill and arrange bottom buns on a serving plate. Place 4 spinach leaves on top of each burger. Finish building the burgers by using a clean spatula and transferring each of the patties from the grill and placing on top of a bottom grilled bun. Spread toasted side of each top bun with 1 Tbsp. sour cream and place on top of each burger. Serves 6.