Surf 'N Turf Burger With Bok Choy Slaw and Teriyaki Mayo - Sutter Home Family Vineyards

Ingredients

• ½ c. Mayonnaise
• 3 Tbs. Teriyaki Sauce and Marinade
• ½ tsp. Ground White Pepper
• 4 ½ oz. Bok Choy-stem only, no leaf, end portion removed
• 4 ½ oz. Julienne Seedless Cucumber (see directions)
• 3 oz. Enoki Mushrooms-weigh after base of stem is removed and mushrooms are separated
• ¾ oz. Fresh Cilantro- cleaned and cut three inches down from top of bunch including stem and leaf
• 3 Tbs. Fresh Squeezed Lime Juice
• 3 Tbs. Sweet Rice Wine
• 1 Tbs. Teriyaki Sauce and Marinade
• 1 tsp. Ground White Pepper
• 1 ¾ lb. Whole Beef Chuck-75% lean (not pre-ground)
• ¼ c. Grated Fresh Peeled Ginger
• 3 Tbs. Sesame Oil (2 Tbs. For mixture 1 Tbs. For buns)
• 2 tsp. Ground White Pepper
• 7 oz. Fresh Jumbo Lump Crab Meat
• ¾ c. Minced Scallions- green part of stem only
• Vegetable Oil for the grill
• 6 ea. Sesame Seed Buns-split
• 2 ea. California Avocado-peeled, pit removed, each half sliced lengthways into 5 slices (this can be done while burgers are cooking)