Smokey Chinese Italian American Fusion Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

This a great Central New Jersey burger. Central New Jersey is a combination ofcultures, neighborhoods and landscapes within a short distant of each other. As such there many family restaurants who’s menu was a collection of Chinese , Italian , and American food. But one item is very essential to this burger; that is a big juicy think slice of a local New Jersey tomato. There is nothing better than enjoying the flavor of a freshly picked large Beefsteak tomato from my back yard garden on a bacon cheese burger.


1 large hickory wood block soaked in water for 30 minutes

Arugula topping:

4 tablespoons bottled General Tso’s sauce

2 tablespoons water

3 cups baby arugula


12 slices of thickly sliced fresh cut bacon (2 slices per burger)

2 pounds freshly Angus beef. (80% lean)

6 slices of thickly sliced smoke Gouda cheese

2 teaspoons freshly ground black pepper

6 slices of a large Beefsteak tomato (sliced thickly . about 1/4 inch each)

1 cup mayonnaise

3/4 cup bottled General Tso’s sauce

6 large soft rolls covered in poppy seeds


Preheat a gas grill on high heat.

Wrap the wood chip in aluminum foil on all side except the top, Place the wood block

on the grill. Allow time for wood block to smoke about 10-15 minutes.

Prepare dressing for arugula topping. Mix the 4 tablespoons of General Tso’s sauce

with 2 tablespoons of water. Set aside.

To make the patties:

Once wood block is smoking, place the bacon strips on the top level rack of the grill.

Once bacon starts to brown on one side..approximately 2 minutes. flip to brown the other side.

Be careful no to burn the bacon. Remove when crispy.

Allow bacon to cool. For each burger, chop 2 slices of bacon into small pieces.

Evenly divide the beef into 6 balls. Mix the chopped bacon pieces from 2 slices of bacon through out the ball.

Mix until bacon is evenly distributed in the beef. Form the balls in to a patty that is the size of the roll.

Sprinkle with each patty with black pepper.

Place the burgers on the grill rack. Cover and cook until done to preference. Turn only one.

Place the rolls on the top level grill rack cut side down during the last minute of grilling.

When burger is done, place burger on top level rack with a slice of cheese. Cover to melt cheese.

Remove from grill.

To assemble burgers:

Toss the arugula with the General Tso’s dressing.

Spread the cut sides of each roll with a large helping of mayonnaise. Follow with a layer of General Tso’s sauce.

Place the grilled burger on the roll. Top with a large slice of tomato and the arugula. Place top of bun over arugula and serve.