Surf ‘N Turf Burger With Bok Choy Slaw and Teriyaki Mayo

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.


Teriyaki Mayo
½ c. Mayonnaise
3 Tbs. Teriyaki Sauce and Marinade
½ tsp. Ground White Pepper
Bok Choy Slaw
4 ½ oz. Bok Choy-stem only, no leaf, end portion removed
4 ½ oz. Julienne Seedless Cucumber (see directions)
3 oz. Enoki Mushrooms-weigh after base of stem is removed and mushrooms are separated
¾ oz. Fresh Cilantro- cleaned and cut three inches down from top of bunch including stem and leaf
3 Tbs. Fresh Squeezed Lime Juice
3 Tbs. Sweet Rice Wine
1 Tbs. Teriyaki Sauce and Marinade
1 tsp. Ground White Pepper Burgers
1 ¾ lb. Whole Beef Chuck-75% lean (not pre-ground)
¼ c. Grated Fresh Peeled Ginger
3 Tbs. Teriyaki Sauce and Marinade
3 Tbs. Sesame Oil (2 Tbs. For mixture 1 Tbs. For buns)
2 tsp. Ground White Pepper
7 oz. Fresh Jumbo Lump Crab Meat
¾ c. Minced Scallions- green part of stem only
Vegetable Oil for the grill
6 ea. Sesame Seed Buns-split
2 ea. California Avocado-peeled, pit removed, each half sliced lengthways into 5 slices (this can be done while burgers are cooking)



Directions Pre-heat gas grill to medium-high heat. Rub some vegetable oil across hot grill with grill brush to “season” and prevent sticking. Teriyaki Mayo In a mixing bowl stir together the mayonaise, Kikkoman Teriyaki Marinade and Sauce and the white pepper. Cover and refrigerate until needed. Bok Choy Slaw Wash and dry the bok choy stems. Cut stems to 3 inches in length then cut stems in half the thickness by holding blade of knife parallel (flat) to cutting board and slicing stem from one end to the other. Next cut both pieces lengthways into 1/16 inch strips. Place in mixing bowl. For the cucumber use a mandolin to julienne into strips roughly 3 inches long by 1/16 inch thick. Keep the skin on and turn the cucumber as you’re julienning to get the skin and the soft flesh below. Do not julienne the inner core as it is too wet and has small seeds. Add cucumber to bok choy. Add enoki mushrooms, cilantro, lime juice, sweet rice wine, teriyaki sauce and white pepper. Toss gently to incorporate ingredients. Transfer to plastic container, cover and refrigerate. Patties Dice beef and fat into small pieces. Place in large mixing bowl with grated ginger, teriyaki sauce, 2 Tbs. sesame oil and white pepper. Mix together and grind in meat grinder using large die. Place meat back in mixing bowl and fold in crab and scallions being careful not to over-mix meat. Rub more vegetable oil across the grill to prevent sticking. Form the beef/crab mixture into six equal sized patties slightly larger than the diameter of the buns. Place patties on grill and cook for 2 ½ to 3 ½ min. Turn patties over and cook for another 2 ½ -3 min. which should keep them med. rare. They can be left on longer if a medium or more degree of doneness is desired. Remove patties and hold in warm spot while toasting buns. Turn grill to low. Assembly Brush cut sides of tops of buns only with remaining 1 Tbs. Sesame oil. Toast both tops and bottoms of buns. Remove and spread Teriyaki Mayo on bottom of bun. Place patty on bun. Spread more Teriyaki Mayo on top of patty. Lay three slices of avocado across mayo-covered patty. Top each with equal amounts of the Bok Choy Slaw, put the top bun on the burger and serve immediately.