Mongolian Beef Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1-pound ground chuck
1-tablespoon soy sauce
1-teaspoon hoisin sauce
1-tablespoon Sutter Home White Cabernet Sauvignon
2-tablespoons dark brown sugar
½-teaspoon freshly grated ginger
1 pinch red pepper
2 cloves chopped garlic
4 chopped green onions
Salt and pepper to taste
Vegetable Oil, for brushing the grill rack
4 Onion Rolls, split
1 cup shredded Napa Cabbage
4 tomato slices



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, beat egg and set aside. Combine ground chuck with the soy sauce, hoisin sauce, wine, brown sugar, ginger, red pepper, garlic, green onion, and salt and pepper to taste. Mix well. Brush the hot grill rack with the olive oil. Place the patties on the center of the rack, and grill 4-5 minutes per side. During the last few minutes of cooking put the rolls on the outer edges of the rack to toast very lightly. To assemble the burgers, top the bottom roll with lettuce and tomato. Then top with the patty and the top of the roll and serve. Makes 4 burgers.