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Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

I grew up on the island of Java, which is West of Bali. We had a huge mango tree in the front yard and several papaya trees in the back. There were coconut trees everywhere and my mother put coconut into savory as well as sweet dishes. At every meal there was “sambal oelek” at the table to spice up our food and fried onion flakes to sprinkle over soups, rice, noodle dishes, and others. This burger is a tribute to my childhome home and all the trees that grew there and the food my mother prepared. It has a triple dose of coconut and tastes rich and creamy. I mixed the onion flakes into my burgers to give my burgers that onion flavor without all the chopping and grilling.


2 tablespoon sambal oelek or Asian chili garlic paste
2 tablespoons fish sauce
2 tablespoons grated gingerroot
1 tablespoon grated garlic cloves
Grated zest from 2 medium limes (use juice for glaze)
1/2 cup Asian fried onion flakes
1/4 cup coconut cream powder
2 lemon grass stalks, white part only, finely grated
2 teaspoons brown sugar
2 pounds fresh ground 80/20 % beef

For Papaya-Mango Relish mix following:
2 cups peeled, julienne cut or shredded green papaya
2 cups peeled, julienne cut, ripe but very firm mango
4 tablespoon diced red bell pepper
1/2 cup chopped Thai purple basil
2 tablespoon sugar
3 tablespoon fresh lime juice
3/4 teaspoon salt

For Coconut Glaze:
1/4 cup sweetened coconut cream
2 teaspoon fresh lime juice
2 teaspoon fish sauce
1 teaspoon sambal oelek

Other ingredients:
6 large eggs
6 pain au lait Kaiser rolls, split, toasted
1/2 cup unsweetened coconut cream
1/4 cup cocktail peanuts, coarsely ground
6 Boston lettuce leaves


Put all ingredients in a bowl except for beef. Mix well, then stir in beef. Avoid compacting. Shape into 6 patties. Chill.
Mix all ingredients for relish in a bowl and set aside.
In a small pan place all ingredients for coconut glaze. Place over fire and simmer until sauce thickens, about 10-12 minutes. Adjust to taste.
Add a tablespoon of oil to a skillet. Fry one egg, sunny side up. Transfer to plate, keep warm. Repeat procedure , using less oil subsequently, until all eggs are cooked.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to high. Brush grill with oil. Place patties on grill, lower heat, and grill on medium high, covered, until desired doneness on both sides, about 10-12 minutes total. During the last minute on the grill, glaze burgers on both sides and place back on the grill to let glaze caramelize.
Split rolls and place them on outside of grill with cut side down. Spread toasted rolls with coconut cream. Drain relish and toss in peanuts. Place a lettuce on bottom roll. Place a burger on top, followed by an egg and some relish. Cover with top roll. Serve.

Yields: 6 servings