Sweet and Spicy Firecracker Burgers with Red Cabbage and Apple Salad

Pairs well with:

White Zinfandel

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


Firecracker Sauce
1 cup peanut oil
8 tablespoons soy sauce
8 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
6 teaspoons brown sugar
3 cloves garlic, minced
3 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
2 teaspoons sesame oil
Hamburger Patties
1 pound freshly ground chuck
1 pound freshly ground sirloin
2 teaspoons kosher salt
½ cup bread crumbs
Vegetable oil for brushing the grill racks
3 cups shredded red cabbage
2 cups julienned Fiji apples
6 sourdough rolls, split



Preheat gas grill to medium-high. To make Firecracker Sauce, combine peanut oil, soy sauce, balsamic vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes and sesame oil in an oven/fire proof pan and place on the grill with the lid closed until the sauce thickens. Remove the pan from the grill and cover. If the sauce separates, pour the sauce into a blender or food processor and blend until combined. To make patties, combine the chuck, sirloin, salt and bread crumbs in a large bowl and combine gently to avoid compacting the meat. Divide into 6 even portions and form into patties to fit the buns. Brush the grill racks with vegetable oil and place the patties on the grill and cover, turning once through cooking. Approximately 5 to 7 minutes per side for medium. Combine the cabbage and apples during the last few minutes of cooking. Remove the hamburgers when they are done and place the buns, cut side down on the grill and toast lightly. To assemble the burgers, place the patties on the bottom halves of the buns. Place about 1/2 cup to 2/3 cup of the cabbage-apple mixture on each of the patties. Pour a generous amount of the Firecracker Sauce on the mixture and top with the other halves of the rolls. Makes 6 hamburgers