Shitake stuffed soy glazed burger with Asian Slaw

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Asian Slaw:
¾ cup carrots (julienne)
½ cup broccoli stalks only (julienne)
½ cup red pepper deseeded, membrane removed (julienne)
2 cups Napa cabbage finely shredded
¼ cup mayonnaise
1/8 cup Colavita Olive Oil
1 ½ Tablespoon rice wine vinegar
½ teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
½ cup green onions (chopped)
2 Tablespoons honey
2 Tablespoons soy sauce
1 teaspoon rice wine vinegar
1/8 tsp garlic (minced)
¼ tsp ginger ( minced)
Patties: 2 pounds ground chuck
2 Tablespoons Colavita olive oil
6 oz shitake mushrooms (caps only (thinly sliced)
1 ½ Tablespoons ginger ( minced )
4 cloves garlic (minced)
2 Tablespoons dry sherry
2 eggs beaten
2 ½ cups panko crumbs
2 Tablespoons Asian chili sauce
2 teaspoons salt
¼ teaspoon fresh ground black pepper
Vegetable oil, for brushing the grill rack
6 Sesame seed Kaiser Rolls, split
½ cup Colavita olive oil for brushing the rolls



Directions Preheat a gas grill to medium-high heat. To make the Asian slaw, combine the carrots, broccoli, red pepper, and Napa cabbage in a bowl. Mix well to combine. In a separate bowl combine mayonnaise, olive oil, rice wine vinegar, Dijon mustard, salt and pepper. Mix well to combine. Gently fold slaw dressing into vegetable mixture and refrigerate until serving. To make the glaze, combine the honey, soy sauce, rice wine vinegar, garlic, and ginger in a 6-inch nonstick, fire-proof skillet, put over medium high heat bring to a simmer and continue to cook for 3 minutes. Remove the pan from the grill and set aside. To make the patties, put a 10-inch stainless steel, fire-proof skillet on the grill and heat 2 Tablespoons of olive oil, add shitake mushrooms and cook for 2 minutes, add ginger and garlic and cook till you smell aroma and deglaze with the dry sherry. Remove from heat and allow to cool. Combine the beef, beaten eggs, panko crumbs, asian chili sauce, salt, pepper and the cooled mushroom mixture in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into 1 ¼ inch thick patties. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling basting with the glaze until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the cut side of the rolls with olive oil and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom place a patty, and an equal amount of the Asian slaw. Add the roll tops and serve.