Spicy Wasabi Tokyo Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 tbsp real mayonnaise
1 cup shredded carrots
2 cups shredded cabbage
1 tbsp seasoned rice wine vinegar
1 tsp soy sauce
1/2 tsp sesame oil
3/4 tsp minced ginger
Spicy Mayo:
1 cup real mayonnaise
1/2 cup finely diced green onions
2 tbsp Sriracha red chili sauce
3 lbs. 80% lean ground beef
1 cup finely diced green onions
1 tbsp sesame oil
2 tbsp minced ginger
3 tsp kosher salt
Vegetable Oil for brushing grill rack
6 Sesame Buns
2 tbsp Wasabi paste, store bought tube
30 wafer(mm)thin slices of English cucumber
1/4 cup pickled ginger, store bought
1 tbsp Soy sauce



DIRECTIONS Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the asian slaw, combine the carrots, cabbage, rice wine vinegar, soy sauce, sesame oil, and ginger. Mix thoroughly to combine. Refrigerate until serving. To make the spicy mayonnaise, combine the mayonnaise, green onions, and Sriracha red chili sauce. Mix well until creamy consistency. Refrigerate until serving. To make the patties, combine the beef, green onions, sesame oil, and ginger 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 slightly larger than the rolls allowing for shrinkage. Make a 2-inch in circumference, 1/2 inch deep indentation to center portion one side of patties to allow for flat evenly cooked patties. At this time add kosher salt evenly distributing to both sides of patties. Refrigerate until ready to cook. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until seared on bottom 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 2 minutes longer for medium. During the last few minutes of cooking, place buns on grill rack to toast lightly. To assemble the burgers, Equally dividing amongst 6 burgers: Place on each bun bottom (cut side), in order, a spread of wasabi paste, a patty, 5 cucumber slices, a thin equal layer of pickled ginger, and a 1/2 tsp splash of soy sauce to top the pickled ginger to finish bottoms. On each roll top (cut side), in order, spread a generous amount of the spicy mayonnaise, then place an equal layer of asian slaw over top of spicy mayonnaise. Finally place the tops and bottoms together and serve. Makes 6 burgers