Hot Sour Rangoon Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Ingredients Crab Rangoon Spread
1 (8 ounce) package cream cheese, at room temperature
3 tablespoons goat cheese
1/2 cup crabmeat, picked
1 green onion, sliced thin
1 clove garlic, minced (small clove)
1/2 teaspoon ginger, minced
1 teaspoon soy sauce
1 ½ teaspoon sugar
2 pounds Black Angus ground round
2 tablespoons soy sauce
1 ½ tablespoon white vinegar
½ tablespoon sesame flavored chili oil
1/4 cup fresh chow mein noodle crumbs
1 ¼ teaspoon sugar
1 teaspoon black pepper
1 teaspoon crushed red pepper
Vegetable oil, for brushing on the grill rack
6 large Kaiser rolls, split
30 baby spinach leaves
2-3 cups wide style chow mein noodles



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the crab rangoon spread, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed. To make the patties, combine the ground round, soy sauce, vinegar, chili oil, chow mein noodle crumbs, sugar, black pepper, and crushed red pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable 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. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the cut sides of the rolls with the crab rangoon spread. On each roll bottom, place 5 baby spinach leaves, a patty, and a small handful of chow mein noodles. Add the roll tops and serve. Makes 6 burgers.