Bangkok Waterfall Greens Burger with Mango Salsa

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.


For the Salsa:
2 small mangos
2 tablespoons coarsely chopped fresh cilantro
1 Tbsp lime juice

The Burgers:
2 lbs ground beef sirloin steak
2/3 cup fish sauce (nam pla)
1/2 cup lime juice
4 Tbsp chopped green onions
4 Tbsp chopped cilantro
1/2 cup chopoped mint leaves
3 Tbsp ground roasted sticky rice
2 Tbsp toasted sesame seeds
1 tsp ground chili pepper sesame oil and sea salt for grilling burgers

Waterfall Greens:
1 1/2 Tbsp toasted sesame oil
3 cups shredded Napa Cabbage
1 cup shredded carrots
3/4 cup sliced scallions
3/4 cup lightly salted peanuts, chopped
2 Tbsp lime juice
1 Tbsp soy sauce
1/4 tsp ground black pepper
1/2 cup chopped fresh mint
6 burrito size (large) flour tortillas
1/2 cup purchased peanut sauce



To make the salsa:
In a small bowl stir together the mango, cilantro and lime. Cover and refrigerate until ready to serve.

To make the burgers
Combine beef and remaining ingredients, set aside and divide into 6 equal portions. Cover with plastic and refrigerate . To grill , heat and build a medium-hot fire in a gas or charcoal grill. Brush burgers with sesame oil and season to taste with sea salt. Cook, turning once, for 8-10 minutes for medium rare.

Waterfall greens:
Add sesame oil to shredded cabbage and stir in remaining ingredients; place in refrigerator.

Spread the center of the tortillas with 1 Tbsp peanut sauce. Top with waterfall greens and the burgers. Fold in 2 ends of the tortillas, then roll up.Place on the outside of the grill, seam side down.Heat for about 1 1/2 minutes. Serve with mango salsa.