Hoisin Glazed Kobe Burgers with Wasabi Mayo and Asian Slaw

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Wasabi Mayonnaise
1/2 cup light mayo
2 tablespoons wasabi
Hoisin Glaze
2/3 cup hoisin sauce
1/3 cup soy sauce
1/4 teaspoon sea salt
1 tablespoon sesame oil
Dressing for the Asian Slaw
1/4 cup rice wine vinegar
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons plus 1/4 teaspoon sugar
1/4 teaspoon sea salt
1/4 teaspoon fresh minced garlic
2 teaspoons fresh minced ginger
Asian Slaw
2 tablespoons sugar
3/4 cup thinly sliced green onion
1 1/4 cup English cucumber, julienned
1 1/4 cup red bell pepper, julienned
1 3/4 cup napa cabbage, shredded
2 pounds ground Kobe beef
2 teaspoons sea salt
2 tablespoons fresh minced garlic
3 tablespoons hoisin glaze
Vegetable oil for brushing the grill
6 sesame seed buns, cut in half



Directions Preheat a gas grill to medium-high. To make the wasabi mayonnaise, combine the Miracle Whip and wasabi. Stir until thoroughly incorporated. Refrigerate until serving. To make the hoisin glaze, combine the hoisin sauce, soy sauce, sea salt, and sesame oil. Stir until incorporated and then place in small, fire-proof sauce pan, and place on the grill. Cook the hoisin glaze for 10-15 minutes stirring occasionally. Remove the pan from the grill and set aside. To make the dressing for the Asian slaw, combine the rice wine vinegar, soy sauce, sesame oil, sugar, sea salt, garlic, and ginger. Whisk together and set aside. To make the Asian slaw, start by adding the sugar to the green onions, and let sit for 10 minutes. Then combine the cucumber, red bell pepper, and green onions in a bowl. Pour the previously made dressing over the mixture and toss lightly and set aside. Refrigerate the napa cabbage and wait to add it until just before serving. To make the patties, combine the beef, sea salt, minced garlic, and only 3 tablespoons of the hoisin glaze in a medium bowl. Using your hands, gently mix the ingredients together. Form into 6 patties of equal size. Brush the grill rack with oil and place the patties on the grill, over direct high heat. Cover the grill and cook for about 4 minutes. Then, turn the patties over, spoon 1 tablespoon of the hoisin glaze onto each patty after it has been flipped, and cover and grill another 4 minutes. Turn the patties over again, glazed side down, and spoon another 1/2 tablespoon of the hoisin glaze onto each patty. Then, place the buns cut side down onto the grill, around the patties, and close the lid for 2 more minutes. Remove the patties and buns from the grill. Add the napa cabbage to the asian slaw and toss lightly. To assemble the burgers, spread a generous tablespoon of the wasabi mayonnaise onto both sides of the buns. On the bottom half of each bun, pile a quarter cup of the Asian slaw, being careful to drain the majority of the liquid from the slaw before putting it on the bun. Place the patty on top of the slaw and add the top of the bun and serve. Makes 6 burgers.