Wheat-Free Hoisin BBQ Sauce Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Hoisin BBQ Sauce:
1 cup wheat-free hoisin sauce
1 cup catsup
½ teaspoon ground cayenne pepper
2 teaspoons chopped garlic
1 teaspoon cider vinegar
1 ½ teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon oregano
2 teaspoons toasted sesame seeds
 ½ cup vodka
2 pounds ground chuck
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 small red onion, minced
1 tablespoon chopped garlic
Vegetable oil for brushing on grill rack
6 onion rolls, split
6 thin slices of red onion
6 green leaf lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make hoisin bbq sauce, stir together hoisin sauce, catsup, cayenne, garlic, cider vinegar, salt, pepper, oregano, toasted sesame seeds, and vodka in a grill safe saucepan. Bring to a boil then simmer until thick. Remove from heat and cover. To make patties, add ground chuck, salt, pepper, red onion, and garlic to large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into roll sized patties. Brush the grill rack with oil. Place the patties on the rack, brush with hoisin bbq sauce, cover, and grill until browned on the bottoms, about 5 minutes. Turn the patties, brush with more sauce and continue grilling 3 minutes or until done to preference. Turn the patties once more and brush with sauce one last time. Grill about 1-2 minutes longer. During the last few minutes of grilling, place the cut sides of the onion rolls on the edges of the rack to toast. Remove when lightly toasted. To assemble the burgers, lay patties on bottom rolls. Add the thin slices of onions and green leaf lettuce. Brush the top rolls with more hoisin bbq sauce place on top and serve. Makes 6 burgers.