Sesame Glazed Burger with Grilled Bok-Choy Slaw

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Sesame Glaze
3 TBSP Soy Sauce
1 TBSP Toasted Sesame Oil
2 TBSP Colavita Olive Oil
3 TBSP Honey
2 TBSP Sesame seeds
1/4 tsp crushed red pepper flakes
Bok Choy Slaw
1 TBSP Colavita Olive Oil
1/8 tsp Sesame oil
1/8 tsp kosher salt
Pinch of ground black pepper
1/2 lb Bok Choy
1 1/2 cups bagged prepared cabbage-carrot coleslaw mix
1 TBSP unseasoned Rice Wine Vinegar
1 TBSP Sugar
1 TBSP prepared Ginger Garlic Paste
1 tsp soy sauce
1 tsp sesame oil
1 TBSP creamy peanut butter
1 tsp mayonaise
1/8 tsp ground black pepper
1 1/2 lbs ground chuck
1/2 lbs ground pork
3 scallions chopped (all white part and half or green parts
2 TBSP Soy Sauce
1 tsp kosher salt
1 tsp fresh ground black pepper
1 tsp ground Chinese Five Spice seasoning
2TBSP soft butter
Vegetable Oil for Grill
6 Soft Potato Sandwich or hamburger rolls
Joy Luck Mustard
1/2 Cup Mayonnaise
2 packets Hot Mustard
1/8tsp Toasted sesame oil



Prepare Sesame Glaze. In small bowl, whisk together Soy Sauce, Sesame oil, Olive oil, Honey, Sesame Seeds and red pepper flakes. Set aside. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. Begin preparing the Bok-Choy Slaw Prepare Bok choy for grill. Whisk together Colavita Olive Oil, toasted Sesame oil, salt and pepper. Set aside Separate Bok Choy Ribs. Cut off leaves to the white stalk – reserve leaves. Slice stalks in half lengthwise to let them lay nicely on the grill. Brush each stalk, front and back, with oil mixture. Place on grill and grill for minutes on each side with lid open until nice grill marks appear. Remove from grill and set aside to cool. While Bok Choy is grilling julienne Bok Choy leaves and place in mixing bowl with Bagged coleslaw mix. Set aside. Whisk together, Rice wine vinegar, sugar, ginger garlic paste, soy sauce, sesame oil, peanut butter, mayonaise and black pepper. Set aside. Prepare bugers. Mix ground chuck, pork, scallions, soy sauce, salt , pepper, Chinese five spice, and butter in a bowl just until combined. Form into 6 equal size patties about 3/4" -1" thick. Don’t over handle the meat. Brush hot grill grate ligtly with vegetable oil. Place burgers on grill. Cook for 5-6 minutes. Flip burgers and baste cooked side with prepared glaze. Close lid and cook for another 5 miunutes – basting burger with glaze at least twice. Flip burger with glazed side down and begin basting other side. Continue cooking and basting with lid open for antoher 3-4 minutes. flip burger again and continue cooking 3-4 minutes until internal temp of burger reaches 160 degrees and glaze starts to carmelize. Check glazed side to make sure it doesn't burn. Remove burgers to platter and cover with foil to keep warm. While burgers are cooking finish preparing the Slaw and make Joy-luck mustard. Slice cooled BOK-Choy thinly on the bias. Add to coleslaw in bowl. Pour the Rice wine -peanut butter mixture over slaw and Toss to coat. Prepare the the Mustard. Whisk together mayonaise, 2 packets of chinese hot mustard and sesame oil. After removing burgers warm the buns. cut side down on hot grill just until warm – and a little toasty not browned. Assemble burgers. Spread bottom half of burger with 1 TBSP of JOY Luck Mustard. Place burger on bun. Top with 2 TBSP Bok choy slaw. Top with other half of bun and serve immediately.