Spicy Miso Teriyaki Burgers with Wasabi-Sake Mustard and Sushi Ginger Slaw

Pairs well with:

White Zinfandel

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


2 cups of 3-Color Deli Cole Slaw (Green Cabbage, Carrots & Red Cabbage) from Fresh Express or equivalent
1/3 cup Sushi Ginger, drained and thinly sliced (Pantry Essentials Natural Pickled Sushi Ginger available in Whole Foods or equivalent)
1 tablespoon Low Sodium Soy Sauce
1 teaspoon Rice Vinegar
1 teaspoon Sesame Oil
2 pounds ground 85% lean beef (Natural or organic preferred)
1/2 cup Kikkoman Spicy Miso Teriyaki Sauce (Takumi Collection)
1/2 cup sliced Green Onions (Pre cut, available in most grocery stores)
1/2 cup chopped fully cooked Bacon (Hormel or equivalent)
1/2 cup Colavita Extra Virgin Olive Oil, for greasing the grill rack and buns
6 Sesame Seed Hamburger Buns, split
Jar of 7.6 OZ Wasabi-Sake Mustard from Napa Valley Harvest



Combine cole slaw, Sushi Ginger, soy sauce, rice vinegar and sesame oil in a medium glass bowl. Mix well and refrigerate.

Combine beef, sauce, green onions and bacon in a large bowl. Mix well. Divide the mixture into 6 equal parts and make six patties. Transfer them to large baking dish and refrigerate.

Preheat a gas grill to medium-high.

Brush the grill rack with Colavita Extra Virgin Olive Oil. Place the patties, cover and grill for 3-4 minutes. Turn the patties over and grill for another 3-5 minutes, covered, till done to your liking. Transfer the patties to a serving platter.

Brush the cut side of the buns with Colavita Extra Virgin Olive Oil and grill them 1-2 minutes till lightly brown.

To assemble the burgers, spread 2 teaspoons of Wasabi-Sake Mustard on each of the browned side of bottom buns. Place the patties and then add 1/4 cup of Sushi Ginger Slaw on the patties. Add the top buns and serve.