Spicy Sesame Dressed Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Spiced Cabbage Salad:
1 medium jicama, peeled and finely shredded
1 small Napa cabbage, finely shredded
1 carrot, peeled and shredded
1 small cucumber, peeled, seeded and cut into thin strips
1 scallion chopped
1/2 cup freshly squeezed lime juice
1/4 cup mayonnaise
2 tablespoon rice vinegar
2 tablespoons Spice Island Chipotle Chili Powder
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup finely chopped cilantro leaves

Spicy Sesame Dressing:
3 tablespoons tahini paste
1 tablespoon dark sesame oil
2 tablespoons light soy sauce
1/4 cup water
2 teaspoons rice wine vinegar
2 teaspoons honey
1 teaspoon mined garlic
2 teaspoons peeled and minced fresh gingerroot
1/2 teaspoon Tabasco Chipotle Pepper Sauce
Pinch of sea salt

11/2 pound ground chuck
1/2 pound ground pork
1/2 cup crunchy peanut butter
3 tablespoons rice wine vinegar
2 tablespoons Tabasco Chipotle Pepper Sauce
1/2 teaspoon Oriental five spice powder
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Vegetable oil for grill
6 soft, good quality Sesame buns split
11/2 cups fresh cilantro leaves, stems removed
3 cups bean sprouts
1/2 cup chopped roasted peanuts


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

Place jicama, cabbage, carrot, cucumber and scallion in a large bowl. Whisk together the lime juice, mayonnaise, vinegar, chili powder, honey, salt and pepper in a medium bowl. Pour dressing over vegetables and toss to coat well. Fold in cilantro. Let stand at room temperature.

In a blender, puree tahini, sesame oil, soy sauce, water, vinegar, honey, garlic, gingerroot, Tabasco sauce and pinch of salt.

In a large bowl add the chuck, pork, peanut butter, vinegar, Tabasco sauce, five spice powder, salt and pepper. Wet hands and combine well, handling the meat as little as possible. Form into 6 patties.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side for medium or until the desired doneness is reached. During the last 2 minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast until golden.

When burgers are done remove from grill onto a large rimmed platter. Pour spicy sesame dressing evenly over burgers.

To assemble the burgers, divide 1 1/2 cups cilantro among the 6 bun bottoms. Divide bean sprouts over cilantro. Using a slotted spatula, top with patties. Spoon cabbage salad in equal portions over patties. Sprinkle with chopped peanuts. Add the roll tops and serve. Makes 6