The PB&J Burger!

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


1 cup lightly chopped fresh Bean sprouts
3 tablespoons chopped fresh Cilantro
3 Tablespoons chopped Green Onion
2 Tablespoons finely chopped peanuts
Dash of Sesame oil Coconut Chili Sauce
4 Tablespoons Coconut Cream (Sweetened kind)
2 Tablespoons Chili Garlic sauce
1 Teaspoon Soy Sauce
Sesame Oil for brushing on rolls
¼ cup Hoi sin Sauce
6 small lime slices
1 pound ground Pork
½ pound ground Chuck
4 tablespoons Sutter Home Chenin Blanc
1 Tablespoon Soy sauce
3 Tablespoons Chunky Peanut Butter
2 large Green onions sliced thin or chopped
1 teaspoon Chinese 5 Spice powder (Can be omitted if you don’t have it)
Vegetable oil, for brushing on the grill rack
6 Onion sandwich rolls split and brushed with Sesame Oil



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place Bean Sprouts, 3 T Green Onions, chopped Peanuts, Cilantro and a dash of Sesame Oil into a small bowl and mix well. Set aside. To make the patties, combine the Ground Pork, and Chuck, Chenin Blanc and chopped green onions in a bowl. In a separate bowl, combine the soy sauce, peanut butter and 5 spice powder. Mix well to combine the liquids and peanut butter. Handling the meat as little as possible to avoid compacting it, mix well, and divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Before turning however brush the burgers with Hoi Sin sauce, and then brush again on the cooked side. While the patties are cooking prepare the Coconut Chili sauce by mixing the coconut cream, chili sauce and soy sauce in a small bowl. Set aside. The sauce should have a bite and be only slightly sweet. Adjust the heat as you like it with any kind of Oriental style hot sauce you may have or like. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom, place a portion of the bean sprout mixture and a couple of spoonfuls of the Coconut Chili Sauce. Add the roll tops and garnish with a Lime wedge on top and serve. Makes 6 burgers