Pouncing Dragon Burger

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.


2 ½ pounds ground round
2 bunches of scallions, thinly sliced, about 1 scant cup
4 tablespoons plus 1 teaspoon grated ginger
3 tablespoon plus 1 teaspoon shoyu soy sauce (can use regular soy sauce)
2 ½ tablespoons wasabi powder
4 tablespoons red miso
1 egg yolk
¼ cup mirin
1 ½ teaspoon toasted sesame oil
¼ cup plus 1 tablespoon Sutter Home Pinot Grigio
2 teaspoons Grey Poupon Dijon mustard
Juice of 1 lemon
¼ cup plus 1-2 tablespoon Colavita light olive oil
6 soft egg buns
2 avocados
Boston or Bibb lettuce



In a large bowl mix ground round, ¾ cup thinly sliced scallions, 2 tablespoons grated ginger, and 2 tablespoons shoyu soy sauce. Form into six equal size patties and place in a 13 x 9 inch baking pan. In a medium size bowl mix together the marinade: 2 tablespoon grated ginger, 1 tablespoon shoyu soy sauce, 2 ½ tablespoon wasabi powder, 2 tablespoons red miso, 1 egg yolk, ¼ cup mirin, 1 ½ teaspoons toasted sesame oil, and ¼ cup Sutter Home Pinot Grigio. Pour two-thirds of the sauce over the burgers, flipping to cover all sides. Reserve remainder of marinade. Let marinate about 15 minutes. In the small bowl of a mini food processor mix the sauce: 2 tablespoons red miso, 2 teaspoons Grey Poupon Dijon mustard, 1 ½ tablespoon lemon juice, 1 teaspoon shoyu soy sauce, 1 tablespoon Sutter Home Pinot Grigio, and 1 teaspoon ginger. Pulse until blended. While processor is running, drizzle in ¼ cup Colavita light olive oil. Sauce will be thick. Put in a small bowl and fold in 2-3 tablespoons sliced green onions. Set aside. Heat grill to medium-high heat or start charcoal. When grill or charcoal is hot, rub grill with olive oil. Cut buns in half and toast over grill about 1 or 2 minutes. Set aside. Cut avocados into thin slices and divide into 6 portions. Re-oil grill with Colavita light olive oil. Grill burgers about 4 to 5 minutes per side. Brush with reserved marinade at least once on each side of the burger. When both side have cooked remove from heat. Makes 6 burgers.