Pot Sticker Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 lb ground beef (10% fat)
¼ lb ground pork
4 tbsp soy sauce, divided
1 tbsp sesame oil
½ tbsp peanut oil
1 ½ tbsp ginger paste (or fresh minced ginger)
2 tbsp plain breadcrumbs
1 tbsp Asian seasoning
1 cup shredded cabbage (or plain coleslaw mix)
½ cup bean sprouts
¼ cup chopped water chestnuts
¼ cup chopped green onions
4 Kaiser rolls with poppy seeds



Heat grill to medium-low. Meanwhile, in medium bowl, mix beef, pork, ½ of soy sauce, sesame oil, peanut oil, ginger, breadcrumbs, and Asian seasoning, mix well. Divide into 4 patties. Place on grill and cook 4 minutes each side. While burgers are cooking, mix in medium bowl, the cabbage, water chestnuts, green onions, and the remaining soy sauce. Toss to coat. Remove burgers from grill, let rest. While resting, place Kaiser rolls on grill until warm and toasted. Place burgers on rolls and top with cabbage mix.