Beef Satay Burgers with a Thai Peanut Sauce and a Cool Lime Slaw

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


2 lb. 80/20 Ground Chuck
1 tablespoon fresh minced garlic, about 3 medium cloves
2 tablespoons dark soy sauce
2 teaspoons sweet yellow curry powder
1 teaspoon Thai fish sauce
2 tablespoons fresh ginger, peeled and minced
1 tablespoon chopped fresh cilantro
1 teaspoon fresh cracked black pepper
Cool lime slaw:
½ cup mayonnaise
Juice of one lime
1 tablespoon white sugar
¼ cup chopped fresh cilantro
¼ teaspoon fresh cracked black pepper
3 cups finely shredded red cabbage
Thai peanut sauce:
¼ cup creamy peanut butter, room temperature
1 teaspoon crushed red pepper flakes
6 tablespoons  Asian Sesame with Ginger
salad dressing Misc. Ingredients:
Colavita Extra Virgin Olive Oil for grill racks
buns 6 Kaiser Rolls split



Directions: To make patties, combine ground chuck, garlic, soy sauce, curry powder, fish sauce, ginger, cilantro, and pepper in a large bowl. Handling the meat as little as possible, gently mix all of the ingredients until well incorporated. Divide the mixture into six equal portions and lightly form into patties to fit rolls. Cover and allow patties to marinate refrigerated for one hour. While patties are marinating prepare the slaw by whisking together the mayonnaise, lime juice, sugar, cilantro, and pepper in a large bowl. Fold cabbage into mixture until well coated. Cover and refrigerate until serving. Make the Thai peanut sauce by mixing together the peanut butter, salad dressing, and red pepper flakes. Briskly mix the ingredients in a small bowl until smooth and creamy. Set aside until serving. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Brush the grill rack with oil. Place the patties on the rack and grill with the lid closed for 3 to 5 minutes until the bottoms are browned. Turn the patties and continue to grill, until done to preference, 5 minutes longer, for medium. Remove from heat and allow to rest while grilling the rolls. Brush the cut sides of the rolls with oil and place face down on the outer edges of the grill rack to toast lightly. To assemble the burgers, place a generous amount of peanut sauce on the top side of the rolls. Set aside. Cover the roll bottoms with a ½ cup of the slaw, top with a patty. Add the tops to the rolls and serve.