Crying Tiger Burgers with Green Papaya Slaw and Sriracha Mayo

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

Inspired by the Thai dish, Crying Tiger, so named because of its liberal use of chilies, and often reputed to make one howl like a tiger.This burger combines the key elements of that dish: fresh chilies, ginger, garlic, cilantro and fish sauce. The addition of the green papaya and Roma tomato slaw adds a bright note to this burger.


Sriracha Mayo:
2/3 cup good-quality mayonnaise
2 teaspoons sriracha
1-1/2 teapoons fresh lime juice

Green Papaya Slaw:
1-1/2 cups shredded green papaya
2 Roma tomatoes, halved and thinly sliced
1/2 serrano chili pepper, seeded and thinly sliced
2 tablespoons chopped cilantro leaves
1 tablespoon chopped fresh mint leaves
1-1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons palm or brown sugar
1-1/2 tablespoons Colavita Extra Virgin Olive Oil

2 pound ground beef chuck
1 shallot, finely chopped
2 teaspoons minced ginger
2 teaspoons minced garlic
1-1/2 tablespoons Asian fish sauce
2 teaspoons sriracha
2 tablespoons chopped cilantro
1/2 serrano chili pepper, seeded and minced
1 teaspoon palm or brown sugar
1 teaspoon kosher salt

Vegetable oil, for brushing on the grill rack
6 sesame sandwich buns, split


Preheat a gas grill to medium-high.

To make the Sriracha Mayo, combine mayonnaise, sriracha and lime juice in small bowl. Cover and chill.

To make the Green Papaya Slaw, , combine green papaya, tomatoes, chili pepper, cilantro and mint in medium bowl. In small bowl, whisk together lime juice, fish sauce, sugar and olive oil. Pour over slaw mixture; tossing to coat. Set aside.

To make the burger patties, combine the ground chuck, shallot, ginger, garlic,

fish sauce, sriracha, cilantro, chili pepper, sugar and salt in large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls.

Brush the hot grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the Sriracha Mayo over the cut sides of the buns. On each bun bottom, place a patty and an equal portion of the Green Papaya Slaw. Add the bun tops and serve.

Makes 6 burgers