A Taste of Thailand The Bangkok Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Mango Ginger Thai Chili Sauce
2 ripe Mangoes, diced
1 ripe avocado, diced
2 teaspoons fresh grated ginger
1 tablespoon fresh lime juice
8oz sweet/hot Thai chili sauce
1 cup coconut milk
2 teaspoons red curry paste
2 ½ pounds ground chuck (20-23% fat)
2 teaspoons salt
1 teaspoon fresh ground black pepper
¾ cup panko bread crumbs
Canola oil for brushing grill rack
1 stick unsalted butter, softened
6 fresh bakery rolls, preferably sesame seed Kaiser, split



1. Prepare a medium hot fire in the grill. 2. Make the Mango Ginger Thai Chili Sauce. In a bowl combine the mangoes, avocado, ginger, lime juice and chili sauce. Toss to combine. Cover and keep chilled until you are ready to use. 3. In a heat proof pot, add the coconut milk and red curry paste and place on grill. Remove when it just comes to a simmer. Stir to combine and set aside. 4. For the burgers, in a large bowl combine the coconut milk and curry paste mixture along with the ground chuck, salt, pepper and Panko bread crumbs. Form into six equal patties. 5. Brush the grill rack with vegetable oil. Place the patties on the grill rack. Cook about four to five minutes and turn the patties over. Cook about four to five more minutes for medium. 6. As the burgers finish cooking, spread equal amounts of butter on the tops and bottoms of the rolls. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. Remove rolls to a platter when finished toasting and remove each patty directly onto the bottom of each roll. 7. Immediately top burgers with the Mango Ginger Thai Chili Sauce. Top with roll and enjoy. Makes 6 burgers