Kung Pao Beef Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

Kung Pao chicken is my favorite meal – but only from the chinese restaurant near my condo. The ingredients are simple but flavorful. I crave the sauce.


1 pound ground chuck
1 pound ground sirloin
3 Tbsp minced garlic
1 1/2 tsp. chili paste
1/8 c. dark soy sauce
1/2 tsp. flaked sea salt – added prior to grilling
1/2 tsp fresh ground black pepper – added prior to grilling

1/2 cup chopped toasted peanuts
3 Tbsp. peanut oil
Kung Pao sauce – packet
1 Tbsp cornstarch
1/4 c. rice wine
1/2 c. scallions
Romaine Lettuce

3 Tbsp vegetable oil for the grill
6 Egg Rolls – split


Start the charcoal so coals can get gray by the time you put the burgers on.

Mix together the ingredients for the burgers by hand. Form into 6 patties, cover with plastic wrap and set aside.

To make the topping:
Heat the vegetable oil in a wok or sauce pan. Toast the peanuts in the peanut oil for 1-3 minutes. Remove peanuts and set peanuts aside.

Add the prepared Kung Pao sauce, scallions to the peanut oil. Mix together 1tbsp cornstarch with 1/4 cup rice wine to make a slurry. Add to the Kung Pao mixture to thicken. Remove from heat and add the peanuts. Set aside.

Use the 3 Tbsp vegetable oil on the grill before you add the burger. Place the burgers on the grill and add the remaining salt and pepper. Cook 6-8 minutes each side turning once.

Add the buns to the grill and heat for 1-2 minutes.

Assemble the burger –
Bottom bun
Place Patty on the bottom bun
Add the peanut topping to the patty
Place Romaine lettuce leaves on top
Top Burger with the top of the egg roll