Pan-Asian BBQ Pork Burgers with Grilled Mango

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.


1 tablespoon peanut oil
2 cloves garlic, finely minced
2 teaspoons ginger, finely minced
3/4 cup prepared barbecue sauce
1/4 cup coconut milk
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
2 tablespoons fresh cilantro leaves, finely chopped
2 mangos, peeled, pitted, and sliced
2 tablespoons peanut oil
2 pounds ground pork
1 tablespoon fresh mint leaves, finely chopped
1/4 cup finely chopped green onions
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 sesame seed buns, sliced lengthwise
1 cup Chinese cabbage, shredded



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Pan-Asian Barbecue Sauce, add 1 tablespoon peanut oil to a small fireproof non-stick saucepan and heat on the grill until hot. Add the garlic and ginger and cook for 1-2 minutes. Add the barbecue sauce, coconut milk, and soy sauce and cook for 10 minutes, stirring occasionally. Remove from heat and stir in lime juice and cilantro. Set aside.

To make the Grilled Mango, brush the mango slices with peanut oil. Place the slices on the grill and cook on each side for 1-2 minutes. Remove from the heat and set aside.

To make the patties, combine the pork, mint, green onions, salt, and pepper in a large bowl. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit sesame seed buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the sesame seed buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a moderate amount of the Pan-Asian Barbecue Sauce over the cut sides of the buns. On each bun bottom, place a patty, 2-3 slices of Grilled Mango, and an equal amount of Chinese cabbage. Add the bun tops and serve.