Melting Pot Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 ½ lbs ground chuck
1 egg
3 Tbsp + 1 tsp chili garlic sauce, divided
1 Tbsp soy sauce
4 Tbsp coconut milk, divided
1 bunch fresh cilantro, chopped, divided
1 bunch fresh scallions, chopped, divided
1/4-1/2 cup plain bread crumbs
½ tsp each salt and pepper, ¼ tsp salt or to taste
3 Tbsp sour cream
1 Tbsp Miracle Whip
6 oz finely shredded cabbage
6 Ciabatta rolls



In a large metal bowl (the chili sauce will stain plastic) gently combine the ground chuck, egg, 3 Tbsp chili garlic sauce, soy sauce, 3 Tbsp coconut milk, ¾ of the chopped cilantro and scallions, 1/2 tsp each salt and pepper and ¼ cup of bread crumbs. If the mixture is too loose add a little more bread crumbs and combine well. Form into 6 patties. Place the patties on a hot grill and grill about 5 minutes on the first side and 5-8 minutes on the second side, depending on the heat of your grill.
While the patties are grilling mix the remaining tsp of chili garlic sauce, tbsp of coconut milk, the sour cream and the miracle whip in a small bowl, season with salt to taste. Fold in the remaining cilantro and scallions.
When the burgers are done set them aside to rest, covering them with a piece of foil.
Split the ciabatta rolls horizontally and toast them on the grill. Spread 1/6 of the sauce on the bottom of the roll top with about 1 oz of shredded cabbage and then top all with the burger patty. Place the top of the roll on the burger patty.
Makes 6 Burgers