Sesame Ginger Stir-fry Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

I was looking for something different, and thought stir fry ingredients might make a good burger.


For the Burgers:

1-1/2 Pounds of Grass-fed Organic Ground Beef, 80% lean

1 Cup Plain Bread Crumbs

1 Egg

1/2 Cup Minced Carrots

1/4 Cup Minced Snow Pea Pods

1 Tablespoon Black Sesame Seeds, Toasted

1/4 Cup Minced Green Onions

2 Tablespoons Minced Ginger

2 Teaspoons Minced Garlic


1/2 Head Napa Cabbage, Grilled

9 Tablespoons Kraft Light Asian Toasted Sesame Reduced Fat Dressing

3/4 Cup Bean Sprouts

6 Sesame Seed Buns

2-3 Tablespoons Sesame Oil for Grill


Combine beef, bread crumbs and egg in a bowl, set aside.

Combine carrots, snow pea pods, toasted black sesame seeds, green onions, ginger and garlic in a small bowl, mix well.

Combine vegetable mixture with beef mixture and thoroughly combine all ingredients.

Divide into 6 equal portions and form patties, approximately 1/2 inch thick.

Heat the grill to medium-high. Brush grill with sesame oil and cook patties to desired doneness, 4-5 minutes per side.

While burgers cook on the first side, brush head of Napa cabbage with sesame oil. Flip burgers, then place cabbage oil-side down on the grill. Cook until cabbage softens, approximately 2-3 minutes.

To assemble burgers, put 1/8 Cup bean sprouts on bottom bun, place patty on top of bean sprouts and spread 1-1/2 tablespoons of dressing on patty. Top with 3-4 cabbage leaves and remaining half of bun.