Spicy Asian Flare Burgers with Stir Fry Slaw

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.



Stir Fry Slaw:
2 tablespoons Colavita Extra Virgin Olive Oil
1 pound baby carrots, peeled and grated
1 large red bell pepper, chopped
¾ cup pineapple, chopped
1 8 oz. can water chestnuts, drained and chopped
4 scallions, chopped (green tips only)
2 ½ tablespoons rice wine vinegar
2 ½ tablespoons hoisin sauce
1 teaspoon sea salt
¼ teaspoon red pepper flakes
1 teaspoon fresh ginger, grated
½ teaspoon sesame oil

Sweet and Savory Spread:
½ cup regular mayonaise
½ cup Grey Poupon Mild and Creamy mustard
2 tablespoons hoisin sauce
1 tablespoon honey
Juice of 1 medium lime

1 ½ pounds ground chuck
½ pound ground pork
3 scallions, chopped (green tips only)
4 tablespoons hoisin sauce
1 ½ teaspoons sea salt
1 teaspoon red pepper flakes

Vegetable oil, for brushing the grill rack
6 slices Butterkase cheese, for topping patties
6 Kaiser Rolls, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the stir fry slaw, place a 10-inch nonstick, fire-proof skillet on the grill rack, add the olive oil to coat the pan then add the carrots and red bell pepper. Allow to vegetables to tender slightly, then add the pineapple, water chestnuts, scallions, rice wine vinegar, hoisin sauce, sea salt, red pepper flakes, ginger and sesame oil. Stir often, 5 to 8 minutes as ingredients become well incorporated.
To make the sweet and savory spread, combine the mayonnaise, mustard, hoisin sauce, honey and lime juice in a bowl until well blended. Refrigerate until serving.
To make the patties, combine the beef, pork, scallions, hoisin sauce, sea salt, and red pepper flakes in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, top the patties with Butterkase cheese slices, and place bun halves on the outer edges of the rack to toast lightly.
To assemble the burgers, place a moderate amount of the sweet and savory spread over the cut sides of the rolls. On each roll bottom, a patty, and an equal amount of the stir fry slaw. Add the roll tops and serve.
Makes 6 burgers