Negimaki Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


8oz cream cheese
¼ cup mayonnaise
1 teaspoon ground ginger
¼ cup finely chopped chives
1 tablespoon soy sauce
1/8 cup olive oil
3 cloves garlic minced
12 green onions (green part only) cut lengthwise
½ cup of shredded carrots
1 ½ pound ground round
½ pound ground pork
1/4 cup Sutter Home Chenin Blanc
1/4 cup dark soy sauce
1/8 cup fish sauce
3 Cloves Minced Garlic
1 finely chopped shallot
¼ cup chopped water chestnuts
1 tablespoon coarsely ground black pepper
1 cup crushed ice
Sesame oil, for brushing patties
6 Kaiser Rolls



Start charcoal grill and let heat 30 minutes prior to cooking

Prepare the Ginger Spread by bringing cream cheese to room temperature. Once the cheese is softened combine in a mixing bowl with the ginger, mayonnaise, soy sauce and chives. Mix well and let sit until burgers are finished cooking.

To make the grilled onion/carrot mix. Put olive oil in grill pan. After the oil heats up add the garlic and let it soften. Then add the carrots and green onion. Cook them for two to three minutes and remove them from the heat.

To make the patties, combine the ground chuck, ground pork, Chenin Blanc, soy sauce, fish sauce, garlic, shallot, water chestnuts and black pepper in a large bowl stirring a few times, just enough to mix ingredients. Form six patties from the mixture adding a few ice cubes to each patty. Brush both sides of the burger with sesame oil and place them on the grill. Cook patties for 10 minutes on each side flipping patties only once.

Spread a generous amount of the green onion spread on the top of the bun. Place several green onions and carrots from the stir-fry mixture on top of the onion spread. Place the hamburger, close bun and enjoy.

Recipe Yields 6 Servings