Miso Lime Glazed Pork Burger with Spicy Asian Greens

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 pounds ground pork
¼ cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon minced fresh garlic
2 teaspoons grated fresh ginger
2 teaspoons dark sesame oil
2 scallions, thinly sliced
Asian Greens:
3 tablespoons seasoned rice wine vinegar
1 tablespoon vegetable oil
1 teaspoon chili garlic paste
4 cups mixed baby greens
1/2 cup thinly sliced red onion
3 tablespoons shiro (white) miso paste
3 tablespoons freshly squeezed lime juice (2-3 small limes) Vegetable oil for grill rack
6 sesame seed hamburger buns
2 medium California avocados, peeled, seeded and coarsely mashed



Prepare a charcoal grill for medium hot cooking. To make the patties, in a large bowl, combine the ground pork, soy sauce, hoisin sauce, garlic, ginger, sesame oil and scallion. Mix to combine, form into round patties about ¾ inches thick. Set aside. In another bowl, whisk together the rice wine vinegar, vegetable oil and chili garlic paste to combine. Add the baby greens and the sliced onion, toss gently to coat. Set aside To cook the patties, in a small bowl stir together the miso paste and lime juice. Using a basting brush, coat one side of the pork patties with half of the miso mixture. Once the grill is ready, rub the hot grill rack with the vegetable oil; place the patties, miso side down on the rack and cook for approximately 4 minutes, meanwhile brush the other side of the patties with the remaining miso mixture, turn the patties and cook for an additional 4 minutes until done. Move the patties to a platter and toast the buns lightly on both sides, about 30 seconds per side. To assemble the burgers, place the bottom buns on serving plates, evenly divide the baby greens over the bottom buns, on the top buns evenly spread the mashed California avocado, place the grilled patty on top of the greens and cover with the top bun. Serve!