Khing Thai Burgers!

Pairs well with:

White Zinfandel

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


-3 tablespoons peanut butter
-1 cup milk
-2 tablespoons soy sauce
-1 teaspoon freshly grated ginger
-1 teaspoon minced khing(garlic)
-6 spring onions
-2 tablespoons sesame seed oil
-1 1/2 pounds ground beef
-1/2 pounds ground pork
-2 teaspoons salt
-1 teaspoon cumin
-3 minced garlic cloves
-1 tablespoon minced ginger
-1 tablespoon white zinfandel
-2 tablespoons soy sauce
-6 sesame buns split
-vegetable oil for brushing on grill rack



Prepare gas or charcoal grill to medium high heat. To make peanut sauce combine peanut butter, milk,soy sauce, ginger, and garlic in a sauce pan on medium heat.stir until ingredients are well incorporated and smooth. about 5 minutes. remove from heat and set aside. To make sping onion slaw, cut off roots and any green wilted parts. cut onions in 2 inch peices. Then slice onions lengthwise into thin strips, place into a bowl and toss with the sesame oil. To make patties, combine beef, pork, salt, cumin, garlic, ginger, white zinfandel, and soy sauce in a large bowl. Mix well without handling the meat to much. Divide meat into 6 equal patties. When grill is ready, brush rack with vegetable oil. Place patties on rack, cover and cook for two minutes. open grill and rotate all patties to a 1 quarter turn, cover for another two minutes. Flip all burgers and repeat method. should equal to 4 minutes on each side. cut sesame buns in half, brush cut sides with oil and put the oiled sides down on the grill until toasted, about one minute. To assemble the burgers, place patties on bun bottoms. take peanut sauce and pour 2 tablespoons on each patty. then take a handfull of spring onion slaw and place on top of peanut sauced patties. add bun tops, slightly falling off burger and serve.