TexAsian Burger-Prickly Pear and Chili Glazed Burger with Ginger Jicama Slaw

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


For Patties:
2 1/2 pounds ground sirloin
salt and pepper to taste

For Slaw:
1 1/2 cups jicama, julienne 1 to 1 1/2 inch long
1 cup red bell pepper julienne 1 to 1 1/2 inches long
1 cup yellow bell pepper julienne 1 to 1 1/2 inch long
1/2 cup jalapeño julienne 1 to 1 1/2 inch long
3 tablespoons rice vinegar
5 teaspoons granulated sugar
2 tablespoons pure sesame oil
2 tablespoons grated ginger
1 teaspoon salt

For Glaze:
2/3 cup prickly pear jelly
1 tablespoon molasses
1 tablespoon Grey Poupon Dijon Mustard
1 tablespoon rice vinegar
1 tablespoon chili powder
2 teaspoons crushed red pepper
1/2 teaspoon cinnamon
1/4 teaspoon ground clove
1 teaspoon salt

3 tablespoons pure sesame oil
6-12 thick slices of smoked cheddar cheese
3-4 tablespoons melted unsalted butter
6 fresh baked Mexican Teleras rolls (sliced)



In a large bowl combine sirloin, salt and pepper. Form 6 patties, cover with plastic wrap and set aside. In another bowl combine julienne veggies and set aside.

In a small bowl whisk together 3 tablespoons rice vinegar, sugar, 2 tablespoons sesame oil, ginger and salt. Add mixture to slaw and toss until well coated. Set aside to chill.

In a 1 quart fireproof sauce pan combine 1/3 cup of jelly, molasses, Grey Poupon Dijon Mustard, 1 tablespoon rice vinegar, chili powder, crushed red pepper, cinnamon, clove, and 1 teaspoon of salt. Place sauce pan on grill and allow to simmer, stirring frequently. When mixture is reduced by two thirds, remove from heat and whisk in remaining jelly until smooth.

Brush rack with remaining sesame oil and place patties on grill and cover. Cook for 3 minutes then turn and brush on glaze. Close grill and turn patties again after 3 minutes and coat other side of patties with glaze. Repeat process one more time. Add cheese on final turn and let cook the final 3 minutes then remove from heat and and tent with foil and allow to rest. Lightly butter Teleras rolls and toast on grill. To assemble burgers, place patties on bottom bun and drizzle with a small amount of the glaze mixture. Place equal amounts of slaw on each burger and put the top bun on and serve.