Marinated Asian BBQ Burgers with Crunchy Pear Slaw and Pepper Mayo Spread

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.

I love the sweet spiciness of Korean and Asian BBQ beef type recipes and have turned that into my inspiration behind these burgers.The recipe may not be completely traditional by any means. I watned to put my own twists on it. Preparing the burgers and letting them marinate for a little while before cooking them really brings out the all the flavors. But be careful not to let them marinate for too long!


3 tablespoons soy sauce
2 tablespoons SUTTER HOME Chenin Blanc
2 garlic cloves, minced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup asian pear; peeled, cored, & grated
1/3 cup green onion, finely chopped
1 pounds ground chuck
1 pound ground beef short ribs

1/3 cup dark sesame oil
1/4 cup rice wine vinegar
2 tablespoons hot pepper jelly
2 teaspoons fresh ginger, grated
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 cups napa cabbage, finely shredded
1 1/2 cup asian pear, peeled, cored, & cut into thin matchsticks
2/3 cup carrot, peeled & cut into thin matchsticks
1/4 cup green onion, thinly sliced

1/3 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons hot pepper jelly

Vegetable oil for brushing on grill rack
6 good quality sesame seed hamburger buns, split


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

In medium mixing bowl whisk together soy sauce, wine, 2 garlic cloves, 1 1/2 teaspoons salt, and 1/4 teaspoon of black pepper until well combined. Stir in 1/2 cup pear and 1/3 cup green onion. Pour mixture over ground chuck and ground short ribs that have been placed in a large bowl. Gently combine mixture and form into 6 patties, cover with plastic wrap and refrigerate or keep cold for 10-15 minutes.

Whisk together 1/3 cup sesame oil, vinegar, 2 tablespoons jelly, 2 teaspoons ginger, 2 garlic cloves, 1/4 teaspoon salt, and 1/8 teaspoon of black pepper in large mixing bowl until well combined. Stir in cabbage, 1 1/2 cup pear, carrot, and 1/4 cup green onion until well combined. Cover and refrigerate or keep cold for at least 15 minutes.

In small bowl whisk together mayonnaise, yogurt, and 2 tablespoons jelly. Cover and set aside until ready to assemble burgers.

Brush grill rack with vegetable oil. Place patties on rack and cook about 4-6 minutes per sides or until desired doneness. During last few minutes of cooking, place rolls, cut side down on outer edges of rack to toast lightly.

To assemble burgers, spread a thin layer of the mayo mixture on cut sides of rolls. Top bottom roll with burger patty then a generous amount of slaw, then top of roll.

Makes 6 burgers.