Teriyaki-Wine Glazed Burgers with a Carrot & Cilantro Slaw on Wasabi-scented Buns

Pairs well with:

White Zinfandel

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


Teriyaki Wine Glaze:
1 cup Sutter Home White Zinfandel wine
¼ cup teriyaki sauce
Carrot-Cilantro Slaw:
1/4 cup mayonnaise
2 TBS rice wine vinegar
1/2 cup carrots, julienne
2 TBS chopped scallions
3 TBS fresh cilantro, chopped
½ tsp. salt
2 pounds freshly ground chuck
2/3 cup crushed pineapple
1 large jalapeno, minced
1 TBS soy sauce
1 TBS fresh ginger, chopped
1 tsp. salt
Vegetable Oil, for brushing grill rack
3 TBS. of olive oil
1 tsp. wasabi powder
6 jumbo burger buns, sliced in half



Heat the gas grill to medium-high. In a small saucepan on the heated grill, mix your White Zinfandel wine and teriyaki sauce. Let simmer for approximately 15 minutes or until reduced by half, easily coating the back of a spoon. Set aside and keep warm. In a medium bowl, stir together your mayonnaise, rice wine vinegar, carrots, scallions, cilantro and salt. Cover and store in a cool place. Mix your ground chuck, pineapple, jalapeno, soy sauce, ginger, and salt in a large bowl. Fold together with your hands until just combined. Form 6 equal patties. Brush your grill rack with vegetable oil. Put your burgers on the grill, flipping once after 4 minutes and brushing with your Teriyaki-Wine Reduction constantly. Cook for another 5-6 minutes for medium doneness and continue to brush with glaze. A couple minutes before the burgers are ready, whisk together your olive oil and wasabi powder. Brush cut sides of your burger buns with this wasabi-olive oil and put on the grill to toast lightly. When everything is ready, assemble burgers – place a patty on each bottom bun, top with a generous amount of Carrot-Cilantro Slaw, and finish with the top bun. Enjoy! Serves 6