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.


Patties: 2lbs. ground beef (20-25% fat preferred)
4 Tbsp. Wasabi powder
2 tsp. fresh ground ginger
1 green onion, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 cup soy sauce
2 Tbsp. mirin
1 1/2 tsp. brown sugar
Pinch ground pepper
Grapeseed oil for brushing grill rack
Avocado Paste:
2 Haas Avocados, pitted and peeled
Juice of 1 lime
Pinch salt
Spicy Mayonnaise:
1/2 cup mayonnaise
2 Tbsp. "Sriracha" chili paste
6 Ciabata Buns
12, 1/8 inch slices of cucumber 6
leaves of green leaf lettuce



Light coals of charcoal grill and let it heat up to a medium/high temperature while preparing the patties and condiments. In a bowl combine all ingredients for the patties. Work the ingredients together and set aside while preparing avocado paste and spicy mayonnaise. In a food processor blend avocados and lime juice until smooth. Add salt to taste. In a small bowl mix together the mayonnaise and "Sriracha" chili paste. Brush grill rack with grapeseed oil. Form six patties from beef mixture and place on warmed grill. Grill meat to your liking. (3-4 minutes per side for med-rare) Slice a cucumber until you have 12, 1/8 inch thick slices. Slice 6 Ciabata Buns in half length wise. Place sliced buns cut side down on grill to warm just before removing burgers (30 seconds). Spread the avocado paste on the top half of buns. Add 2 pieces of sliced cucumber and 1 piece of lettuce to top half of buns. Spread the spicy mayonnaise on bottom half of buns and place a pattie on top of each bun. Combine halves ENJOY!