Hoisin Glazed Shanghai Burgers

Pairs well with:

Cabernet Sauvignon

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


½ cup Sutter Home Cabernet Sauvignon
2 pounds ground beef, preferably “Natural” and 85% lean
2 tablespoons fresh ginger root, minced
3 large cloves of garlic, minced
1 – 8 oz. can of water chestnuts, drained and diced (if available, fresh water chestnuts can be used – 16 water chestnuts, pealed, washed and diced)
2 tablespoons soy sauce
1 teaspoon black pepper ½ teaspoon salt
Hoisin Glaze:
½ cup hoisin sauce
¼ cup Sutter Home Cabernet Sauvignon
2 tablespoons soy sauce
2 teaspoons rice vinegar
a few dashes of Asian chili sauce
¼ cup vegetable oil
1 tablespoon dark sesame oil
2 large red bell peppers, trimmed, deseeded and cut lengthwise into 12 slices
4 bunches bok choy, large outer leaves with white stalk, washed and separated from bunch – yielding about 18 leaves ( 3 per burger)
6 rice flour buns or sesame buns



Directions: Prepare a charcoal grill for medium-hot heat or preheat a gas grill to medium-high heat. While grill is heating, pour a glass of red wine for yourself, measure out 3/4 cup ( ½ cup for burger patties and ¼ cup for glaze), then pass to guests. To make the patties, mix in a large bowl ½ cup of Cabernet Sauvignon, ground beef, ginger root, garlic, water chestnuts, soy sauce, pepper and salt. Mix well with hands and form into 6 burger patties. Cover and set aside. Prepare the Hoisin Glaze by mixing in a medium-sized bowl the hoisin sauce, Cabernet Sauvignon, and soy sauce, rice vinegar, and Asian chili sauce, set aside. When coals are ready, pour Hoisin Glaze mixture into a heat resistant sauté pan and bring to a gentle boil. Simmer for about 2 minutes, until it thickens. Remove from grill and set aside. Mix vegetable oil and dark sesame oil in a small bowl. Brush grill with oil and place patties on grill, cook 5 minutes. While patties are cooking, add red bell pepper slices to outer part of grill, brush with oil and cook red bell peppers 3 to 4 minutes, then turn. Next, flip patties to the other side and spread a tablespoon of glaze on each patty. Cook patties another 4 to 5 minutes or until desired doneness (medium recommended). While patties are cooking, brush red bell peppers with more oil and add bok choy to outer part of grill. Cook bok choy 2 to 3 minutes each side brushing with oil. As red bell peppers and bok choy finish cooking, move them to a cooler area of the grill. Place buns on the outer edge of the grill to toast. As they finish cooking, remove cooked patties, red bell peppers, bok choy and buns to a platter and keep covered to keep warm. To assemble the burgers, place bun bottoms down first on to plates. For each burger, place 3 bok choy leaves spread out on to bun and then place cooked patty on top. Spread patty with a little more Hoisin Glaze and add a couple red bell pepper slices on top. Add top of bun. Enjoy!