Beyond Belief Bangkok Burgers

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.


1/2 cup water
2 ounces tamarind paste, cut into 4 pieces
2 teaspoons Colavita extra virgin olive oil
1/3 cup chopped red onion
3 tablespoons chopped seeded jalapeno
2 teaspoons minced garlic
2 teaspoons minced peeled ginger
1 teaspoon grated lemongrass(use a microplane zester on the trimmed end of a lemongrass stalk)
1 tablespoon packed light brown sugar
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1 teaspoon jarred pink shrimp paste
2-1/2 cups shredded purple cabbage
3 teaspoons sea salt, divided
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons black sesame seed
2 pounds freshly ground turkey, both white and dark meat
1/4 cup unsweetened coconut cream*
2 tablespoons Thai sweet chili sauce
1/2 teaspoon all spice
6 sesame seed hamburger buns

*NOTE-coconut cream can be found in small cartons or small cans or skim the thick portion of regular coconut milk off the top of an un-skaken can.


Heat a standard outdoor grill to medium-high. In a small oven-proof saucepan bring the water to a boil, remove from heat add tamarind paste. Using a wooden spoon smash paste until smooth. Press mixture through a fine sieve with the wooden spoon into a small bowl, discard seeds and set paste aside.
Heat oil in a medium oven-proof skillet on grill rack then saute the onion and jalapeno for 5 minutes. Add the garlic, ginger; and lemongrass; saute 1 minute more. Stir in the tamarind mixture, brown sugar, lime juice, fish sauce, and shrimp paste. Remove from heat and set aside.
Place cabbage in a wired grilling basket then grill shaking until cabbage is wilted about 4 minutes. Transfer cabbage into a medium bowl then sprinkle with 1 teaspoon of salt, rice vinegar , sesame oil , and sesame seeds, cover with plastic wrap, set aside.
In a large bowl mix together the tukey, coconut cream , chili sauce, all spice and remaininig salt. Divide into 6 portions then form into patties. Grill patties turning once until just cooked through about 5 minutes per side. During the last minute of grilling lightly toast cut side of buns on outer edge of grill rack.
To serve place patties on bottom of buns then top with the cabbage mixture. Spread tamarind mixture on cut side of bun tops then place on top of patties.