Mongolian Barbecue Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Apricot Miso Aioli
3/4 cup mayonnaise
2 tablespoon sour cream
2 tablespoon grain mustard
3 garlic cloves, minced
2 tablespoons apricot preserves
3 tablespoon yellow miso
1 tablespoon fresh lemon juice
1/4 teaspoon coarse ground black pepper

Broccoli Slaw
1/4 cup rice vinegar
1/4 cup beef stock
2 tablespoons honey
2 tablespoons peanut oil
1/4 teaspoon Kosher salt
1/4 teaspoon coarse ground pepper
1/4 teaspoon red pepper flakes
1 (10-ounce) bag broccoli slaw
3 green onions, cut diagonally (green part only)

1 tablespoon peanut oil
1/2 cup chopped yellow onion
1 Serrano pepper, minced (remove seeds to reduce spiciness if you prefer)
1 garlic clove, minced
2 teaspoons fresh ginger, peeled and minced
1/4 cup hoisin sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoons honey
1 teaspoon Kosher salt
1 teaspoon coarse ground pepper
2 1/4 pounds ground chuck (80/20)
1/3 cup water
2 tablespoons chopped fresh cilantro

6 sesame seed hamburger buns
6 large Bibb lettuce leaves
6 slices heirloom tomato



To make the aioli, place aioli ingredients in a food processor and process until smooth, about 30 seconds. Refrigerate until ready to use.

To make the broccoli slaw, whisk the vinegar, beef stock, honey, oil, salt, pepper and red pepper flakes in a medium bowl until combined. Add broccoli slaw and green onions, and toss to coat. Refrigerate for at least one hour.

To make the patties, heat the oil in a fire-proof skillet over medium heat grill. Add the onions, Serrano pepper, garlic, ginger, salt and pepper. Cook until tender, about 5 minutes. Stir in the hoisin, sauce, oyster sauce, soy sauce and honey. Remove from the heat and cool completely. Combine the ground chuck, water, onion mixture and cilantro in a large bowl. Divide the meat into six portions and shape into patties, handling the meat as little as possible so it won’t become dense and tough. Press an indentation with your thumb in the middle of each patty.

Heat the gas grill to medium-high heat. Rub the grill with an oiled towel to prevent sticking. Place the patties on the grill and cook to preferred doneness, 3 to 5 minutes on each side for medium rare (5 to 7 minutes for medium). Place the burgers on a serving plate. Toast the buns, cut side down, on the outer edge of the grill for a few seconds to lightly toast.

To assemble the burgers, spread the aioli on the cut sides of the buns. Place lettuce and tomato on the bun bottoms. Season tomato with salt and pepper. Place a patty on each tomato and top with slaw. Place the bun tops on the burgers and serve.