I Love LA Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

When I was a kid growing up in Los Angeles in the 50’s and 60’s, I lived within a short distance of Chinatown, Olvera Street (the Mexican birthplace of LA), Little Tokyo, an Italian deli and various other assorted ethnic groceries and restaurants.I considered all of these foods as normal as hot dogs and hamburgers and did not realize until I was an adult and met people from other places, who had never tried any of these foods, just how special my environment was. My favorites were the flavors of the Pacific Rim, particularly Chinese and Mexican food. The I Love LA Burgers combine the two and throw in whole wheat hamburger buns (because what could be more LA) to complete the recipe. I now live in Texas, but I treasure my trips back home and all those LA flavors.


Asian Barbecue Sauce:
2 Tablespoons Vegetable Oil
1/4 Cup Minced Green Onion
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1/2 Cup Hoisin Sauce
1/2 Cup Catsup
2 Tablespoons Soy Sauce
2 Tablespoons Brown Sugar
Pacific Rim Slaw:
1 cup (1/4″ dice) Jicama
1/2 cup minced green onions
1/2 cup cilantro
1/2 cup mayo
3 tablespoons minced jalapeno pepper
1 tablespoon lime juice
2 teaspoons soy sauce
1 teaspoon Dijon mustard
1 clove garlic, minced or pressed
8 oz package Coleslaw (cabbage carrot mix) or 3 cups thinly sliced Cabbage
2 lbs Ground Chuck
2 teaspoons Salt
Freshly ground Black Pepper
2 Large ripe California Avocados
1/4 Cup finely diced Onion
1/4 Cup finely chopped Cilantro
2 Tablespoons finely diced Jalapenos
1Tablespoon Fresh Lime Juice
1/2 teaspoon Salt
For Burgers:
2 Tablespoons vegetable Oil for brushing on grill rack
6-1 oz Slices Monterey Jack Cheese
6 Split Whole Wheat Hamburger Buns


Place vegetable oil in a small saucepan, over medium heat section of grill. Add green onion, garlic and ginger. Saute, stirring for about 5 minutes or until translucent. Add hoisin sauce, catsup, soy sauce and brown sugar and cook over low heat, stirring for about 15 minutes.

Combine jicama, green onions, cilantro, mayonnaise, jalapeno, 1 tablespoon lime juice, 2 teaspoons soy sauce, Dijon mustard and garlic in a large bowl. Stir in coleslaw mix or cabbage.

Combine ground chuck with salt and pepper and form into 6 patties a little larger than buns to allow for shrinkage.

Halve, pit and peel avocados and put in a small mixing bowl. Coarsely mash avocado with a fork and stir in remaining ingredients. Taste for seasoning.

Preheat grill over medium high heat. Brush the grill rack with oil. Place the patties on the grill. Cover and cook until done to your liking, turning once. This will take about 3-5 minutes per side. Place jack cheese slices on top of burgers the last 2-3 minutes of cooking. When you turn the burgers, place bun halves, split side down, on a clean part of the grill to toast.

To assemble burgers: Spread guacamole on bun bottoms. Top with burgers, then a generous amount of sauce, then the slaw and bun tops. Serve with lots of napkins.