Yin Yang Burger with Citrus Ginger Glaze and Furikake Dusted Avocado

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

As a mom of 4, with a beautiful, but super busy family, my son frequently says that we need balance in our lifeI took his idea of balance to create my Yin Yang burger! I used flavors that harmonize together to create an ideally balanced burger by utilizing 5 colors (white, green, yellow, red, and black), 5 tastes (spicy, sour, bitter, salty and sweet) and 5 senses(food arrangement that attracts the eyes, aromatics that attract the nose, crisp ingredients that make sound, spices that stimulate taste and touch with holding the burger itself) that make this burger a complete experience!


Spicy Lime Cilantro Sauce:

1/4 cup mayonnaise

3 tablespoons chopped fresh cilantro

1 tablespoon lime juice

1 1/2 teaspoons sriracha hot chili sauce

1/2 teaspoon honey

Citrus Ginger Glaze:

1/4 cup unsalted butter

1 tablespoon finely grated fresh ginger

2 teaspoons finely grated garlic

1/4 cup soy sauce

1/4 cup Sutter Home Pinot Noir

1/4 cup orange marmalade

1 tablespoon lime juice

1 teaspoon finely grated lime zest

Sweet and Sour Julienne Mix:

1 1/2 cups julienne seedless cucumber

1 1/2 cups julienne carrot

1 tablespoon rice vinegar

2 teaspoons honey


2 pounds ground beef chuck

1/2 cup grated sweet onion

3 tablespoons soy sauce

1 1/2 tablespoons green curry paste

1 1/2 tablespoons sriracha hot chili sauce

2 teaspoons finely grated fresh garlic

vegetable oil to wipe on grill rack

6 good quality sesame seed rolls, split

3 tablespoons unsalted butter, softened

2 Hass avocados, each half sliced into 6 slices for total of 24

1 1/2 tablespoons furikake rice seasoning (Nori Komi variety without any fish flakes or additional flavors)



Heat a gas grill to medium high heat.

To make the Spicy Lime Cilantro Sauce, stir mayonnaise, cilantro, lime juice, sriracha, and honey together in a small bowl. Refrigerate until ready to use.

To make the Citrus Ginger Glaze, place butter in a medium skillet and place on grill rack or on side burner over medium heat, if available. Add ginger and garlic, cook and saute for 1 minute. Add soy, wine, orange marmalade, lime juice, and lime zest, and cook, stirring occasionally until slightly thickened, coats back of spoon and is a scant 3/4 cup.

To make the Sweet and Sour Julienne Mix, toss cucumber, carrot, vinegar and honey together in a small bowl. Set aside.

To make the patties, combine beef, onion, soy sauce, green curry paste, sriracha, and garlic in a large mixing bowl. Stir ingredients together gently, but thoroughly with a spoon. Form mixture into 6 patties, taking care not to compact meat. Make patties just prior to grilling.

Wipe grill rack with oil. Place patties on rack, cook, covered for 4 minutes, turn and cook additional 3-4 minutes or until done to medium, basting patties with glaze while cooking.

Spread cut side of rolls with butter and place on grill rack cut side down during last few minutes of cooking patties to toast and warm.

To assemble burgers, spread cut sides of rolls with Spicy Lime Cilantro Sauce. Top each bottom with a portion of julienne mix, draining any excess liquid from vegetables, a patty, a portion of avocado, a sprinkling of furikake and roll tops. Serve with a glass of Sutter Home Pinot Noir and enjoy!

Yield: 6 burgers.