2 tablespoons plus 1/4 cup brown sugar
2 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 teaspoon dried red chili pepper flakes
1 cup smooth peanut butter
2 1/2 pounds ground chuck
1 large bunch of scallions, thinly sliced, about 1 scant cup
2 teaspoon salt
1 teaspoon freshly ground pepper
1 and 1/3 cup coconut milk
3/4 teaspoon cayenne pepper
3 ripe plantains (yellow with black spots), depending on size
1 bunch mÃ¢che or other mild green, about 3 oz.
1/4 cup Colavita olive oil
6 honey-whole wheat buns
In a medium bowl mix together 1 tablespoon brown sugar, 1 tablespoon fish sauce, 2 tablespoons of the lime juice, red chili pepper flakes, and peanut butter. Set aside 2/3 cup of mixture for spread.
In a large bowl mix ground chuck, scallions, salt, pepper, 1/3 cup coconut milk and remaining peanut butter mixture, Form into 6 equal size patties.
In a large, shallow dish mix: 1 cup coconut milk, 1/4 cup brown sugar and 3/4 teaspoon cayenne pepper. Peel and cut plantains in half lengthwise. Soak in coconut milk mixture until grill is hot.
In a small bowl combine 1 tablespoon lime juice, 1 tablespoon fish sauce, and 1 tablespoon brown sugar. Toss with mÃ¢che in a medium bowl and set aside.
Heat grill to high heat or start charcoal on one half of the grill. When grill or charcoal is hot, rub grill with olive oil. Cut buns in half and toast over grill about 1 or 2 minutes. Set aside.
Re-oil grill with olive oil. Grill plantains over high heat until marked with grill lines. Move to cooler side of grill, cover grill and cook for another 5 minutes. Remove plantains from grill and put back into coconut milk mixture. Slice each plantain slice into two short pieces.
Grill burgers to desired doneness, about 4 to 5 minutes per side for medium. When both side are cooked remove from heat.
Spread about 1 1/2 tablespoon peanut spread on the top of the bun. Assemble: bottom of bun, mÃ¢che salad, burger, 2 slices grilled plantain, and top of the bun with peanut spread.