The Great Wall Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Cabbage Salad:
1/4 head red cabbage, shredded
3/4 C. cilantro, coarsely chopped
2 T. lime juice
1/4 cup scallions
Chinese Mayonnaise:
6 T. rice vinegar
6 T. sesame paste
4 T. oyster sauce
1 tsp. kosher salt
1 T. soy sauce
1 tsp. garlic, minced
2 tsp. kosher salt
1 T. ginger, grated
2 lbs. ground chuck
Mushroom Mixture:
6 large shitake mushrooms, thickly sliced
1 large red bell pepper, julienne
2 T. peanut oil
Buns: 6 sesame seed buns (unbleached flour)



Preheat gas grill to medium high. To make the cabbage salad, combine cabbage, cilantro, lime juice, and scallions. Mix well and refrigerate until serving. To make the Chenese mayonnaise, combine rice vinegar, sesame paste, oyster sauce and salt in medium bowl. Mix well and refregerate until serving. To make patties, combine soy sauce, garlic, salt, and ginger in a small bowl and mix thoroughly. Place beef in large bowl, then drizzle soy sauce mixture over beef and mix well. Divide into six equal portions, form patties, and refrigerate until grilling. Combine mushrooms, bell pepper, and peanut oil in bowl and toss well. Place mixture in vegetable basket and place on grill. Turn frequently. When mushroom mixture is about half cooked, brush rack with peanut oil, place patties on rack, cover and cook several minutes. Flip patties and cook other side. During final minutes, brush buns with peanut oil and toast on perimeter of grill. Remove mushrooms, buns, and patties. To assemble, place ample amounts of Chinese mayonnaise on cut sides of buns. Add patty, mushroom mixture, cabbage salad, and top of bun. Serve and enjoy with a glass of Merlot. Makes 6 burgers.