Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


(I counted 14 ingredients. The starred ingredients are used both in the burgers and the relish. I repeated them each time for clarity.) Cool Gingered Napa Relish:
1-1/2 cups shredded Chinese celery cabbage (Napa)
1 tablespoon scallion greens, finely minced *
2” piece peeled ginger, finely minced to yield
1-1/2 tablespoons
2 tablespoons unseasoned rice wine vinegar
2 teaspoons sugar
2 teaspoons soy sauce*
1 tablespoon Colavita extra virgin olive oil*
Scallion Oil for Buns:
1/2 cup Colavita extra virgin olive oil*
2 large or 3 smaller scallions, cut into 2” lengths*
— Burgers:
6 ounces (one-half a 12-oz package) silken firm tofu
1-1/2 teaspoons cornstarch
2 pounds ground beef chuck (75-80% lean)
1-3/4 tablespoons naturally brewed soy sauce*
1-1/2 tablespoons hot bean paste
1 tablespoon minced garlic
1-1/2 tablespoons Sichuan peppercorns
4 scallions, well trimmed, slivered lengthwise and cut into 3” flat pieces, for garnish*
6 large sesame-seed hamburger buns, split open



Set a gas grill on high, then reduce temperature to medium-high when ready to grill. Adjust burners for direct grilling and adjust rack so that burgers will be 5-6” from heat source. Relish: Combine Napa cabbage, 1 tablespoon scallion greens and ginger. Whisk vinegar with sugar, 2 teaspoons soy sauce and 1 tablespoon oil. Toss with cabbage mixture. Set aside to blend flavors. Scallion Oil for Buns : In a grill-proof saucepan placed on grill rack; heat 1/2 cup oil and the 2” scallions lengths until scallions sizzle and turn golden, just a few minutes. Remove and set aside until cool. Strain, Mix 2 tablespoons of sizzled scallions with Napa Relish, reserve remainder for another use. ————– Burgers: Pat excess moisture from tofu with paper towel and crumble with a fork. Mix with cornstarch then combine with beef and 1-3/4 tablespoons soy sauce, mixing thoroughly. Add bean paste, and garlic. Handling mixture gently, form into six 3/4” patties without compacting. Place a small, dry, grill-proof skillet on grill. Toast peppercorns 1-2 minutes just until fragrant. Remove immediately to a cutting board. Crush with a wine bottle “rolling pin” or in a pepper grinder on coarsest setting. Coat patties with 1/4 teaspoon of the peppercorns per side. Oil grill rack. Grill hamburger buns, cut side down around edge of grill, until golden, about 2 minutes. Brush cut sides generously with scallion oil. Grill burgers 4-6 minutes per side over medium-high or until internal temperature reaches 160 F, Turn after 5 minutes. Arrange sliced scallions on bun bottoms. Add burgers. Drain relish of any excess liquid and top burgers with a spoonful of Cool Gingered Napa Relish. Close buns. Serves 6. Wine Pairing: Sutter Home Zinfandel