Orange Beef Burgers with Hot Sriracha & Grilled Asian Vegetables

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Orange-Sriracha Basting Sauce
1/2 cup quality orange marmalade
1 tablespoon Grey Poupon Honey Dijon mustard
1 tablespoon Sutter Home Pinot Grigio
1 teaspoonHot Chili Sauce
1 large clove garlic, minced
Orange-Dijon Bun Sauce
3 tablespoons orange marmalade basting sauce (from above)
3 tablespoon Grey Poupon Honey Dijon mustard
1/4 teaspoon Hot Chili Sauce Burgers
1 1/2 lb ground round
1/3 cup minced green onion
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon Sutter Home Pinot Grigio
1 tablespoon Grey Poupon Honey-Dijon mustard
1 1/2 teaspoon grey sea salt
6 teaspoons Grey Poupon Honey Dijon Mustard
Freshly ground rainbow peppercorns
Colavita Extra Virgin Olive Oil
Roasted Asian Vegetables
1 large carrot, peeled, and sliced on the diagonal
1 large red bell pepper, seeded, and sliced into strips
18 baby bok choy leaves
1 lb oyster mushrooms
1 tablespoon Colavita Extra Virgin Olive Oil
Freshly ground grey sea salt to taste
Freshly ground rainbow peppercorns to taste
Colavita Extra Virgin Olive Oil for grill
6 sesame hamburger buns



Prepare basting sauce. In a small grill proof sauce pan, combine orange marmalade, wine, honey dijon, Sriracha chili sauce, and garlic. Place on hot grill and bring to a boil. Boil 1- 2 minutes. Remove from heat. Set aside until ready to use. Prepare bun sauce. In a small bowl, mix together 3 tablespoons orange marmalade basting sauce, honey dijon, and Sriracha chili sauce. Set aside until ready to use. Prepare burgers. In a large bowl combine beef, green onion, garlic, soy sauce, wine, 1 tablespoon mustard, and salt. Using two dinner forks, cut through meat mixture until all ingredients are combined. Shape into 6 equal patties. Place burgers on a baking sheet. Using two fingers, make a small indention in the center of each patty to prevent swelling during cooking. Spread remaining 6 teaspoons honey dijon evenly over the 6 burgers (1 teaspoon each burger). Top off with each burger with a few twists of freshly ground rainbow peppercorns (about six turns each), and drizzle with extra virgin olive oil. Chill until ready to use. Prepare vegetables. In a large bowl, combine carrot, red bell pepper, bok choy, mushrooms, olive oil, sea salt and pepper, toss until coated evenly with oil. Place bok choy leaves on hot grill and cook 2 minutes each side. Place remaining vegetables in a grill proof skillet over high heat. Add bok choy leaves to skillet vegetables and cook until tender, 5-10 minutes. Remove from heat. 30 minutes before ready to eat . . . Remove burgers from fridge. Preheat gas grill on high heat 15 minutes (preferably one with cast iron grates!). Turn grill heat down one notch from Start/High. Generously grease grill with extra virgin olive oil. Add burgers to grill, mustard side down, close lid and cook 3 minutes. After 3 minutes, flip burgers and baste generously with Orange-Sriracha basting sauce. Add sesame buns to grill. Close lid and continue cooking 2 minutes. Remove burgers and buns from grill. Spread each bun (top and bottom), with orange-dijon bun sauce. Place 3 bok choy leaves on bottom of each bun. Top each bun with one burger. Divide remaining grilled vegetables over the top of the 6 burgers and add top bun. Now sit down and have some wine if you haven't already!