korean sun burger

Pairs well with:


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


2/3 cup mayonnaise
2 pounds fresh ground sirloin
1/4 cup Sutter Home Zinfandel
1/4 teaspoon crushed red pepper flakes
1/4 cup korean bbq sauce
2 tablespoon honey
3 cloves freshly crushed garlic
2 teaspoon finely grated orange zest
2 teaspoon orange marmalade
2 teaspoon sea salt
1 teaspoon fresh ground black pepper
Vegetable oil, for brushing on the grill rack
12 slices boars head applewood smoked bacon cooked till crisp
6 large seeded sandwich rolls, split
6 slices sharp cheddar cheese 1
2 lettuce leaves, bun size
6 (1/4-inch-thick) large heirloom tomato slices
6 extra-thin vidalia onion slices, separated into rings



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, (wash very clean hands in extremely cold water) in a large chilled bowl combine the ground sirloin with Sutter Home Zinfandel, add crushed red pepper flakes, korean bbq sauce, honey, crushed garlic, orange zest, orange marmalade, sea salt and fresh ground black pepper. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form the portions to patty shape. Once mixed, cover with plastic wrap and refrigerate for 3 hours. 15 minutes prior to cooking, remove patties from fridge (do not place near heat source) When the grill is ready, place bacon in cast iron fry pan on grill and cook till crisp remove pan from grill and remove bacon from pan and place bacon on stacked paper towels until burgers are ready, then 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 (internal temp 160F). During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice. Remove cooked burgers and buns from grill. To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and 2 slices of bacon. Add the roll tops and serve. Makes 6 burgers