Thai Burger with marinated Vadalia Onion

Pairs well with:

White Zinfandel

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


2 lbs Ground Chuck
1 tsp grated fresh ginger
1 garlic clove (crush and smashed in a little salt)
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp soy sauce
1 large vadalia onion
1/4 Cup Cider vinegar
2 Tablespoons water
1 Tablespoon Dijon Mustard
2 Tablespoons sugar
Dash of cayanne pepper
2-3 Tablespoons Sriracha Sauce ( Thai Chili Sauce )
1 Cup Mayonaise
Sesame Seed Buns



Peel and slice Vadalia onions into thin ringlets. Mix cider vinegar, water, Dijon mustard, and sugar in a non reactive bowl. ( glass ) Cover with plastic wrap and chill covered 2-3 hours. ( can be stored overnight ) Mix Sriracha chili sauce and mayonaise in bowl and chill until ready to use. Place ground chuck, salt, pepper, grated ginger root and garlic to ground chuck. Mix together gently. Don't overwork. Make patties and place on medium hot grill. Grill turning only once. Depending on size the burger should be around 10 -15 minutes or less. Cooked to medium. ( pink ) not rare! Grill buns until just lightly toasted. Place burger on bun and spread 1 tablespoons chili mayonaise mixture over burger. Add the marinaded onions and serve