Sesame-Lime Sauce Dipped Asian Pork Burgers with Wasabi Mayonnaise

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


1/4 cup Japanese panko bread product
1/4 cup milk
1 pound ground pork
3/4 pound ground veal
1 large egg, lightly beaten
1 can (7oz) water chestnuts, rinsed, drained and roughly chopped
3/4 teaspoon salt, divided
1/2 cup chopped, plus 1/4 cup sprigs fresh cilantro, divided
5 tablespoons soy sauce, divided, plus more for final seasoning
4 teaspoons Asian sesame oil, divided, plus more for brushing
1/2 cup mayonnaise
1 tablespoon prepared wasabi
2 tablespoons freshly squeezed lime juice
2 tablespoons water
2 teaspoons granulated sugar
6 sesame-seeded Kaiser rolls, split



Step 1. Preheat a gas grill on Medium-High.
Step 2. Place the panko in a large bowl and pour the milk over them; stir well until all milk is absorbed. Add the pork, veal, egg, water chestnuts, 1/2 teaspoon salt, 1/2 cup chopped cilantro, 1 tablespoon soy sauce and 2 teaspoons sesame oil, and, using a wooden spoon, mix well until combined. Cover and refrigerate for at least 30 minutes.
Step 3. In a small bowl, combine the mayonnaise, wasabi and the remaining 1/4 teaspoon salt; mix well. Cover with plastic wrap and refrigerate until ready to use.
Step 4. In another small bowl, whisk together the lime juice, water, sugar, the remaining 4 tablespoons soy sauce and the remaining 2 teaspoons sesame oil. Stir until sugar dissolves; set aside.
Step 5. Shape the meat mixture into six (6)equal-sized patties and place on the grill and cook for 7 to 10 minutes, then flip and cook on the opposite sides for an additional 5 to 6 minutes. Also at this time, brush the cut-sides of the rolls lightly with sesame oil and place on the grill, cut-sides down, and cook until toasted and nicely grill-marked, about 2 minutes. Remove buns to serving plates and spread each cut-side with a thin layer of the wasabi mayonnaise.
Step 6. Remove burgers from the grill with metal tongs and dip each in the sauce bowl, once on each side, allowing excess sauce to drip back into the bowl. Place each burger on a toasted bun bottom. Sprinkle each burger with 1 to 2 splashes of soy sauce, add a couple sprigs of cilantro and cover with a bun top; serve.