Asian Fusion Burger
by Jacquie Davis & Bernard Peluso, Chefs, STEAKZ Roadhouse Tavern and Grill, Waterbury, Connecticut
Marinate the beef first, so flavors have time to meld as you’re prepping the toppings. Set aside addition teriyaki sauce to baste the burger as it cooks.
- 2 (6-ounce) Certified Piedmontese ground beef patties
- 4 tablespoons prepared teriyaki sauce
- Salt and pepper
Marinate each burger in teriyaki sauce before seasoning with salt and pepper and grilling to desired doneness.
Asian Slaw
- ½ teaspoon toasted sesame seeds
- 1 tablespoon chopped scallion
- 1 cup shredded Napa cabbage
- A couple drops sesame oil
- Rice wine vinegar to taste
In a non-reactive bowl, toss ingredients to combine. Set aside.
Toppings
- Grilled pineapple slices
- Salt and pepper
- 3 ounces sautéed shiitake mushrooms
- Asian slaw
- Brioche roll, buttered and toasted
Pairing: New England Elm City Pilsner