Smoky Angus Chuck Roast Burgers with Sweet Chile Slaw and Curried Egg Crepes

Pairs well with:


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


3 tablespoons Worcestershire sauce (I prefer Lea & Perrins)
2 tablespoons soy sauce
1 tablespoon smoked paprika
2 teaspoons cracked black pepper (I prefer McCormick)
1 1/2 teaspoons sea salt
2 1/2 pounds ground Angus chuck roast (80/20) (have your butcher double grind this for you)
1/2 cup prepared golden Crispy Topping Onions (I prefer Sultana brand)

Sweet Chile Slaw:
2 cups julienned fresh zucchini
1 1/2 cups julienned peeled fresh carrot
1 cup thinly sliced fresh Chinese cabbage
1/3 cup toasted slivered almonds
1/3 cup quality mayonnaise (I prefer Hellman’s)
1/3 cup sweet chilli sauce (I prefer Tiger Tiger brand)

Curried Egg Crepes:
6 large eggs
2 tablespoons ice water
4 teaspoons curry powder
1 1/2 teaspoons roasted peanut oil, divided
1/2 cup thinly sliced fresh green onion, divided
6 tablespoons snipped fresh chives, divided

Vegetable oil, for brushing the grill rack
6 – 1 ounce portions thinly sliced Westphalian prosciutto
6 – 1 ounce slices sharp cheddar cheese
6 sesame-seeded Kaiser rolls, split (rolls with a slightly chewy crust and a tender interior)


• Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
• To make the patties, in a small bowl, mix together Worcestershire sauce, soy sauce, smoked paprika, pepper and salt. Spread the chuck out in a large shallow pan, sprinkle with sauce mixture and onions and, using a fork, evenly mix sauce and onions into meat. Shape the mixture into 6 equal patties to fit the rolls. Cover loosely with plastic wrap and refrigerate until ready to grill.
• To make the slaw, in a medium bowl, mix together zucchini, carrot, cabbage and almonds. Evenly stir in mayonnaise and chilli sauce, cover with plastic wrap and refrigerate until serving.
• To make the egg crepes, in a medium bowl, whisk together eggs, water and curry powder. When the grill is ready, place a fire proof, non-stick, 8-inch sauté pan on the grill rack and heat 1/4 teaspoon of the oil. Add 1/4 cup of egg mixture to the pan and sprinkle with 1/6th each of the onions and of the chives. Cook crepe, turning once with a spatula, until just set. Remove from pan to a small plate, cover with foil and keep warm. Repeat procedure 5 more times with remaining egg and ingredients, stacking crepes on top of each other as completed and covering with foil to keep warm.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To cook the patties, when the grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until cooked to preference, 5 to 7 minutes per side for medium. During the last few minutes of cooking, add a prosciutto portion followed by a cheese slice to each burger and 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 an egg crepe fitted to the roll size, followed by a prosciutto and cheese-topped patty and then an equal portion of slaw. Add the roll tops and serve.

Makes 6 burgers