Inside-Out Negimaki Burgers with Wasabi Aioli

Pairs well with:


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


1 tbs. wasabi powder
1/4 cup mayonaiise
2 bunches scallion
2 lbs ground beef
2 eggs
2 cloves garlic – finely chopped
2 tsp. Grey Poupon dijon mustard
1/3 cup low sodium soy sauce
2 tsp. fresh ginger peeled and chopped, small dice
1/4 cup white parts of scallion –thinly sliced
3 tsp. sesame oil
1 tsp. hot sauce
salt and pepper to taste
6 sesame seed hamburger buns



Preheat a gas grill to medium high. To make the aioli, whisk the wasabi powder and mayonnaise in a small bowl and set aside. To make the patties, place green parts of scallions (but reserve the white parts for later) in a pot of boiling water for 10 –20 seconds and quickly remove. Plunge scallion into a big bowl of ice water to retard cooking and retain color. Handling the meat as little as possible to avoid compacting, combine the beef, eggs, garlic, mustard, soy sauce, ginger, white parts of scallion, sesame oil, Tabasco sauce, salt and pepper. Divide the mixture into 6 equal portions and form the portions into patties that will fit the bun. Wrap two pieces of the reserved green scallion around the burger and secure with a toothpick(s) and repeat five times. When the grill is ready, brush the grill rack with oil and grill burgers, covered, for 5-7 minutes on each side for medium. During the last few minutes of cooking, place, the buns, cut side down, on the outer edges to toast lightly for 1-2 minutes. To assemble, remove the burgers from grill and remove toothpicks. Place a burger on each roll bottom. Thinly spread the wasabi aioli onto the burger tops. Add the roll tops and serve.