Baja-Bangkok Burgers

Ingredients

2 ½ lb. ground chuck
1 medium onion, finely chopped
2 tablespoons Thai fish sauce
2 teaspoons Ancho chili powder (or substitute regular chili powder)
1 ½ teaspooon salt
2 teaspoons coarsely ground pepper
¼ cup coconut milk
1 cup coconut milk
6 chipotle chilies with adobe sauce, finely chopped
2 tablespoons Thai fish sauce
2 tablespoons brown sugar
1 medium head green cabbage (about 1.5 lbs), cut into 12 to 16 wedges with the stem
4 – 6 tablespoon Colavita olive oil
Salt and freshly ground pepper
½ cup fresh lime juice (2 limes)
2 tablespoons brown sugar
2 tablespoons Thai fish sauce
2-3 small serano chilies, thinly sliced
½ cup chopped fresh cilantro leaves
6 Large whole wheat buns

Instructions

In a large bowl, mix the beef with onions, Thai fish sauce, Ancho chili powder, salt, pepper and cocnut milk. Form into 6 burgers and set aside. In a heavy gallon ziplock bag make the marinade by combining coconut milk, chipotle chilies, Thai fish sauce, and brown sugar. Put the burgers into the marinade and marinate at least 30 minutes and for as long as overnight. Preheat grill to medium high.

Brush the cabbage wedges on both sides with oil, sprinkle with salt and pepper. Place on a foil-lined cookie sheet and set aside until the grill is hot. When grill is hot, lay cabbage wedges on the grill and cover for about 10 mintues. Turn over and grill for another 10 minutes. The cabbage should be toasted and starting to wilt. Remove from the grill.

Prepare the sauce for the slaw by combining in a small bowl: lime juice, brown sugar, Thai fish sauce, and serano chilies. Remove any large portions of the cabbage stem. Finely slice the cabbage and place in a large bowl. Pour the sauce over cabbage. Add the cilantro and mix well.

Grill the burgers over medium-high heat to the desired doneness, about 5 to 7 minutes for medium. Toast buns. Place the burgers on the buns, top with the slaw and cover with the top of the bun. Serves 6.