Japanese Negi Maki Burger with Ponzu-Wasabi Butter and Cucumber Slaw

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Ponzu-Wasabi Butter
1/2 cup unsalted butter, softened
2 teaspoons ponzu soy sauce
3 teaspoons prepared wasabi

2 pounds ground chuck
3 tablespoons miso
3 tablespoons soy sauce
2 tablespoons grated ginger
2 tablespoons sliced scallion
2 teaspoons prepared wasabi
2 teaspoons black pepper
1 teaspoon salt
2 tablespoons toasted sesame seeds

Cucumber Slaw
1/4 cup rice vinegar
1 teaspoon sugar
2 teaspoons toasted sesame oil
2 teaspoons toasted sesame seeds
1/2 cup pineapple, diced
1 large English cucumber, halved crosswise, and julienned

Vegetable oil, for brushing on the grill rack
6 high-quality hard rolls or sandwich rolls, split


Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high.

To make the butter, combine the butter, soy sauce, and wasabi in a small bowl. Cover and refrigerate.

To make the patties, in a large bowl add chuck, miso, soy sauce, ginger, scallion, wasabi, black pepper, salt, and sesame seeds. Combine well, handling the meat as little as possible. Form into 6 patties and refrigerate until ready to grill.

To make the slaw, in a small bowl combine vinegar, sugar, sesame oil, sesame seeds, and pineapple. Add cucumber and toss to coat. Cover and refrigerate until the slaw is cold.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side or until desired doneness is reached. During the last few minutes of cooking, place rolls cut sides down on the outer edge of the rack to toast lightly.

To assemble the burgers, place a patty on each roll bottom, top patties with equal portions of prepared butter and slaw. Add the roll tops and enjoy.

Makes 6 servings