Pairs well with:


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

Growing up in an Italian-American family, Asian flavors were a bit foreign to me. One of the first cookbooks I ever had as a child had a recipe for homemade Teriyaki sauce. I loved changing the recipe and making it my own, and adding the sauce to other dishes. Now that I’m older and the recipe for the teriyaki sauce has evolved I love adding it to my burgers!



1/3 cup rice wine vinegar

1/3 cup sesame oil

1 tablespoon fresh lime juice

2 teaspoons granulated sugar

2 teaspoons fresh ginger, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper flakes

2 cups shredded green cabbage

3/4 cup daikon radish, peeled & julienned

3/4 cup carrots, peeled & julienned

3/4 cup cucumber, peeled, seeded, & julienned

3/4 cup red onion, cut in quarters & thinly sliced

1/4 cup fresh cilantro, finely chopped

2 tablespoons fresh Thai basil, finely chopped

2 tablespoons fresh mint, finely chopped


3/4 cup mayonnaise

2 tablespoons Sriracha Chile sauce

2 tablespoons fresh cilantro, finely chopped

1 tablespoon fresh lime juice

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper


3 tablespoons soy sauce

1 tablespoon SUTTER HOME Zinfandel wine

1 tablespoon Worcestershire sauce

1 tablespoon light brown sugar

2 teaspoons fresh ginger, minced

2 garlic cloves, minced

1 3/4 teaspoons salt

1/4 teaspoon freshly ground black pepper

2 pounds ground chuck

Vegetable oil for brushing on grill rack

6 good quality poppy seed buns, split


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

In a large mixing bowl whisk together vinegar, sesame oil, 1 tablespoon lime juice, granulated sugar, 2 teaspoons ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper until well combined. Combinne cabbage, daikon, carrots, cucumber, red onion, 1/4 cup cilantro, basil, and mint in large bowl. Drizzle in dressing and mix slaw until just combined. Cover and set aside or refrigerate for at least 30 minutes

In small bowl prepare spread by whisking together mayonnaise, chile sauce, 2 tablespoons cilantro, 1 tablespoon lime juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper until well combined. Cover and set aside or store in refrigerator until ready to assemble burgers.

In small mixing bowl, whisk together soy sauce, wine, worcestershire sauce, brown sugar, 2 teaspoons ginger, garlic, 1 3/4 teaspoons salt, and 1/4 teaspoon black pepper. Place ground chuck in large bowl and drizzle soy sauce mixture on top. Combine mixture until just combined. Form into 6 patties.

Brush grill rack with vegetable oil. Place patties on rack of preheated grill, cover, and cook, turning once until done to preference about 4-6 minutes per side for medium. During last 1-2 minutes of cooking, place buns, cut side down, on outer edges of grill rack to toast lightly.

To assembler burgers, spread a thin layer of mayonnaise mixture over cut sides of rolls. Place a patty on each bun bottom, then top with a generous amount of vegetable slaw, then cover with tops of rolls.

Makes 6 burgers