Sizzlin’ Samarai Burgers with Asian 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.


1/4 cup sour cream
1/3 cup creamy peanut butter
Juice of 1 lime
1 tablesploon soy sauce
1 tablespoon grated fresh ginger
1/2 teaspoon red pepper flakes
1 1/3 pound ground chuck hamburger meat
Asian slaw:
1 tablespoon sesame oil
1 tablespoon hoisin sauce
1/4 cup chopped drained,canned mushrooms
1/4 cup chopped water chestnuts
1/4 cup grated carrots
1 green onion, finely minced
4 sesame kaiser rolls
2 tablespoons finely chopped roasted peanuts
4 butter lettuce leaves



Prepare a medium-hot fire on your charcoal grill with a cover. While grill is getting to medium temperature prepare the asian mixture to add to the ground beef. In a bowl combine the sour cream, peanut butter, lime juice, soy sauce, ginger and red pepper flakes. Stir to combine thoroughly. Add ground chuck and thoroughly mix until the asian mixture is completely blended with the meat mixture. Divide the meat mixture into four parts and form into 4 patties. Set aside until the grill is at medium heat. Put together the asian carrot slaw. In a medium bowl combine the sesame oil, the hoisin sauce, mushrooms, water chestnuts, carrots and green onions. Set aside. Once the grill has reached a medium heat, place the burgers on grill and cook for about 7 minutes, flip them over and continue cooking until the temperature reaches 160 degrees. While burgers are cooking, place the buns on the grill just to heat through. Remove and set aside. Remove burgers from the grill and let rest for about 5 minutes. To assemble burgers. Take the heated bottom of the kaiser rolls and place on serving plates. place a burger, 2 to 3 of the asian slaw, sprinkle with chopped peanuts. Top with a lettuce leaf and cover with the top bun. Serve. Makes 4 burgers.