Shanghai Beef Burgers with Guava Barbecue Sauce

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


8 ounces canned guava paste, cut into 1/2 inch pieces (1 cup)
1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons tomato paste
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons minced fresh ginger
1 green onion, minced (reserve top for garnish)
1 garlic clove, minced
1l 1/2 pounds ground chuck
1/2 cup Panko (Japanese bread crumbs)
1/3 cup finely chopped green onions (reserve green tops for garnish 2 garlic cloves, minced
1 1/4 teaspoons Chinese five-spice powder
2 teaspoons minced fresh ginger
1 1/2 teaspoons Kosher salt
6 sesame buns, split
green onion tops cut diagonally



Preheat the grill to high. In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, ginger, green onion and garlic. Place over grill and bring to a boil. Set pan on outside of grill to cook over low heat, stirring occasionally, until reduced to 1 1/4 cups about 15 minutes. In large mixing bowl, combine the ground chuck,Panko crumbs, green onions, garlic, 5-spice powder ginger and salt, mixing lightly but thoroughly. Form into 6 patties. Coat grill with nostick cooking spray for grilling. Place patties on grill and grill 5 minutes on each side or until done. During the last minute of grilling, place buns, cut sides down on edges of grill to toast. Brush bottom half of burger with some Guava Barbecue sauce, top with burger and some more Barbecue sauce. Garnish each burger with some green onion tops, if desired. Serves 6.