Spiced Hoisin-Bok Choy Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

I love to experiment using asian spices on and in foods. I am always so amazed at how much more flavorful our food is when it is prepared with the same spices you would put into an apple pie!Most people use a lot of salt and pepper in their recipes. I like to be different! I also wanted to give my burger a break from a lettuce topping, so I chose the beautifull green leaves of Bok Choy as my topper. You won’t find any ketchup on this burger. The hoisin sauce provides outstanding flavor!


4 Bok Choy Leaves, coarsely chopped
1 Tablespoon Olive Oil

2 lbs. 85% lean Ground Beef
2 large clove Garlic, pressed
1/2 cup finely chopped Onion
1 9.4oz jar Hoisin Sauce, divided
1/2 tsp. Ground Ginger
1/4 tsp. Ground Allspice
1/2 tsp. Ground Cinnamon
1 cup Oatmeal
1 medium Egg

6 slices Cheddar Cheese from the deli
6 100% Whole Wheat Buns
1 Large Red Onion, sliced into rounds


Pre-heat your grill on Medium setting. Meanwhile, remove the ribs from the bok choy and set aside. Coarsely chop the green leaves. Put Oil In a medium non-stick frying pan and cook the bok choy for 5 minutes until tender. Shut off heat on that side of grill and cover the pan to keep it warm.

Using a wooden spoon mix together the Ground Beef, Garlic, Onion, 2 tablespoons Hoisin Sauce, Ginger, Allspice, Cinnamon, Oatmeal and egg. After the mixture is incorporated enough, use your hands to mix up the ingredients to ensure the spices are evenly blended.

Form into 6 burgers and cook on grill over medium high heat for 6 minutes each side, adding a slice of cheese to each burger during the last 2 minutes of cooking time. Toast the buns on the grill for 2 minutes.

To assemble: place a burger on the bottom bun and top with 1 tablespoon hoisin sauce, bok choy, sliced red onions, then top bun.