LOVE ME TENDER BURGER
One 6-ounce jar pickled ginger
1-1/2 large sweet Onions, such as Vidalia, sliced 1/4 inch thick.
2-1/2 Pounds minced KOBE Beef or ground aged Sirloin Beef
¼ Pound Ground Pork
2 Tablespoons Soy Sauce, divided
4 Tablespoons SUTTER HOME Chenin Blanc Wine, divided
1 Tablespoon Wasabi powder
1 Tablespoon boiling water
1 Cup Mayonnaise
3 Tablespoons White (Shiro) Miso
1 Tablespoon Honey, or to taste
2 teaspoons Asian Sesame oil
2 Cups diced, sauteed Shiitake Mushrooms
3 Cups Shredded Bok Choy
Salt and freshly ground pepper
6 Sesame seed-topped Kaiser buns, Buttered and lightly grilled.
In a large glass or stainless-steel baking dish, spread 1/4 cup of the pickled ginger in an even layer. Sprinkle the ginger with 2 Tablespoons of the pickling juice from the jar. Lay the onion slices on top of the ginger in a single layer. Cover the onion slices with the remaining pickled ginger and pickling juice from the jar. Cover with plastic wrap and refrigerate for at least 2 hours or overnight In a small bowl, stir the Wasabi powder into the boiling water. Whisk in the mayonnaise and refrigerate. In another small bowl, whisk the Miso with the honey, soy sauce, rice vinegar and sesame oil. Combine the beef, pork, soy sauce, 2 Tablespoons wine and sesame oil in a mixing bowl. Form six patties the thickness of the bun and the diameter of the bun bottom. Cover and refrigerate until ready to grill. Remove the onion slices from the pickling mixture, and drain. Prepare a grill, and spray the grate with non-stick cooking oil, placing it 5-6-inches from the heat. +++Saute Mushrooms in a skillet, sprayed with non-stick cooking spray, on the grill, turning frequently until softened and giving up their juices, season with salt and freshly ground pepper; reserve. Remove the burgers from the refrigerator and season with Salt and Pepper, to taste. Grill the burgers over a hot fire for 3 to 4 minutes per side for medium rare. In a small bowl, stir the Wasabi powder into the boiling water. Whisk in the mayonnaise and refrigerate. In another small bowl, whisk the Miso with the honey, soy sauce, rice vinegar and sesame oil. Butter buns and grill on the edge of the grate until golden brown. Spread the Wasabi mayonnaise on both sides of the buns. Lay the pickled onion slices on the bottom buns and set the burgers on top. Spoon a portion of the mushrooms over each burger and then spoon the Miso sauce over the mushrooms. Sprinkle with shredded Bok Choy and affix bun tops with picks. Halve, serve and ENJOY!!