The Sweet & Spicy Oyster Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 pounds ground beef chuck (80% lean)
1/2 cup lemon/lime soda
4 Tablespoons soy sauce
1 1/4 Tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons minced garlic
1/2 cup very finely chopped vidalia onion
1/2 cup plain bread crumbs
1 teaspoon lemon pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
Vegetable oil, for brushing on grill rack
6 tomato slices
12 fresh water-moistened Thai basil leaves
6 slices white horseradish cheddar cheese
6 sesame seed rolls, sliced
2 medium-sized pinches of ground red pepper flakes



Directions: Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. To make patties, combine the ground beef, lemon/lime soda, soy sauce, oyster sauce, sesame oil, garlic, onion, bread crumbs, lemon pepper, cayenne pepper, and kosher salt in a large mixing bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 evenly sized portions and flatten them to fit rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill rack and cover. Cook for approximately 5-7 minutes, until medium on one side. Flip the burgers. Place a tomato slice on each burger and cover. Cook for another 3-4 minutes. Place 2 Thai basil leaves on top of each burger, followed by a slice of cheese on top of each burger. Place all of the roll sections, cut side down, on the sides of the grill rack. Cover and cook for another 2-3 minutes. Remove rolls and burgers from grill. To assemble the burgers, place a burger on top of each roll bottom. Sprinkle a small pinch of ground red pepper flakes on top of each burger. Add the bread tops and serve. Makes 6 burgers