Southeast Asian Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

These are the flavors we cook with in our every day dishes at home.They go great with beef especially.



2 pounds ground beef, 80% lean

1/4 cup packed fresh cilantro, finely chopped

1 Tablespoon minced garlic, ready to use

3 Tablespoons oyster sauce

1 Tablespoon fish sauce

1 small green onion, finely chopped

Broccoli Slaw:

1 – 12 ounce package broccoli slaw mix

1/2 cup mayonnaise

4 Tablespoons Asian sweet chili sauce


6 paper thin center slices of sweet Vidalia onion

6 slices tomato, 1/4″ thick

2 large iceberg lettuce leaves, torn into thirds

6 sesame hamburger buns

3 Tablespoons vegetable oil for brushing the grill rack


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In a large bowl, combine ground beef, cilantro, garlic, oyster sauce, fish sauce, and green onion. Mix well with hands. Divide into 6 equal portions. Shape each portion into a 6-inch wide patty. Place on platter and cover with plastic wrap and set aside.

In another large bowl, combine broccoli slaw, mayonnaise, and Asian sweet chili sauce. Stir well to combine. Cover with plastic wrap and set aside.

When grill is ready, brush grill rack with vegetable oil. Place patties on the rack. Cover and cook for 5 to 7 minutes each side. When burgers are done, remove to a plate and set the cut sides of the bun tops and bottoms on the grill rack and lightly toast about 2 minutes. Remove buns to a plate.

To assemble the burgers, place 1/6 of the broccoli slaw mixture on each bun bottom. Place a grilled patty followed by an onion slice, tomato slice, and 1/3 part of an iceberg lettuce leaf which has been folded to fit the bun size, and add the top bun.

Makes 6 burgers.