Beijing Burgers

• 1 pound ground chuck
• 1/2 pound lean ground pork
• 1 Tbsp dry shery
• 1/4 cup minced green onion
• 1 tsp grated ginger root
• 4 quail eggs, cooked and shelled
• 1 navel orange, peeled, sectioned and chopped
• 2 Tbsp chopped water chestnuts
• 1 Tbsp minced crystallized ginger
• 2 Tbsp diced red bell pepper
• 2 Tbsp snipped cilantro
• 1 Tbsp sliced almonds
• 1/4 tsp crushed red pepper
• 1 tsp sesame oil
• 1 tsp seasoned rice wine vinegar
• 1/4 cup mayonnaise
• 1 large clove garlic, crushed
• 1 Tbsp sesame puree(tahini)
• 1/2 tsp grated orange peel
• 4 sesame seeded Kaiser rolls, spit
• 4 large spinach leaves

1. In a grill with a cover prepare a medium hot fire for direct heat cooking. Combine the beef, pork, sherry,onion, and ginger root. Handling as little as possible mix lightly but thoroughly. Divide into 4 equal portions. Wrap each portion around a quail egg to enclose completely. Shape the patties to fit the rolls. Place the burgers on the grid. Grill covered 15 minutes or til the juices run clear, turning to brown evenly. Combine the orange pieces with the next 8 ingredients in a small bowl. Combine the mayonnaise and next 3 ingredients in another bowl. During the last few minutes of cooking place the rolls cut side down arround the outer edge of the grid. Grill a few minutes til lightly toasted. Spread the mayonnaise mixture on the roll bottoms. Place on spinach, followed by the burgers, then spoon the orange relish on top. Cover with the roll tops.

ground chuck, lean ground pork, shery, green onion, ginger root, quail eggs, orange, water chestnuts, ginger, red bell pepper, cilantro, almonds, red pepper, sesame oil, rice wine vinegar, mayonnaise, clove garlic, sesame, orange peel, sesame seeded kaiser rolls, spinach leaves

Taken from www.epicurious.com/recipes/member/views/beijing-burgers-1204478 (may not work)