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Shogun Char-Grilled Burgers

Prep Time
35 minutes
Cook Time
12 minutes
Total Time
47 minutes
6  People


Recipe makes 6 Servings

1 European Hothouse Cucumber, washed and thinly sliced
5 green onions, roots trimmed and sliced thinly
1 red radishes, washed, trimmed and thinly sliced
1 cup(s) bok choy cabbage, chopped
1/4 cup(s) fresh ginger, peeled and finely chopped
1/2 cup(s) rice vinegar
3 Tbsp sugar
2 1/4 Tsp salt
1/4 Tsp pepper
1 cup(s) H-E-B Mayonnaise
1 Tsp wasabi paste
2 Tsp grated lime peel
1 juice of 1 lime
2 Lb ground beef chuck
2 Tbsp 2 Tbsp Soy Sauce
1/4 cup(s) Sutter Home Gewurztraminer Wine
4 garlic cloves, peeled and chopped
2 Tsp crushed red pepper
8 H-E-B Seeded Hamburger Buns
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Ginger Cucumber Relish: Combine cucumbers, onions, radishes, cabbage, ginger, rice vinegar, and sugar in a large H-E-B zipper bag. Season with salt and pepper. Marinate for 30 minutes in refrigerator.
Wasabi Lime Mayonnaise: Combine mayonnaise, wasabi, lime peel, and lime juice in a small bowl. Stir mayonnaise, cover and refrigerate for 30 minutes or more.
Prepare charcoal or gas grill for cooking (375°F). Brush hot grill with olive oil to prevent sticking.
Combine ground chuck, soy sauce, wine, garlic, red pepper, and salt in a large bowl. Lightly mix and shape into 6 patties, 1-inch thick. Refrigerate until ready to grill.
Place patties on hot grill and cook 5 to 6 minutes on each side or until internal temperature reaches 165°F. During last 2 minutes of grilling, place seeded buns, cut-sides down, on edge of grill and lightly toast.
Assemble burgers: brush insides of toasted buns with Wasabi Lime Mayonnaise. Place burgers on bottom bun, add 1/2 cup drained Ginger Cucumber Relish and cover with toasted bun top.



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