Nutty Tangy Thai Burgers with Asian Slaw


For Tangy Peanut Sauce:

½ Cup Peanut Butter
½ Cup Coconut Milk
1 Tablespoon Sesame Oil
1 Tablespoon Soy Sauce
1 Tablespoon Honey
1 Habanero Pepper, finely minced after stalk, seeds and pith are removed
Juice from 1 Lime

For Asian Slaw:

Juice from 1 lime
2 Tablespoons Soy Sauce
1 Tablespoon Honey
1 Cup Carrots (tightly packed), peeled and sliced into thin ribbon-like strips
1 Cup Cucumber (tightly packed), peeled, seeded, and sliced into thin ribbon-like strips
1 Cup Scallions (tightly packed), using only the green tops, sliced into thin strips (reserving the white bulb sections for the burger patties)

For the Thai Burger Patties:

¼ Cup Peanut Butter
2 Tablespoons Soy Sauce
1 Tablespoon Honey
1 Tablespoon Sesame Oil
1 Tablespoon Rice Vinegar
Juice from ½ a Lime
1 Teaspoon Kosher Salt
½ Teaspoon Black Pepper
2 ½ Lbs Ground Beef, 85%-90% Lean
4 Large Garlic Cloves finely minced (or crushed through a garlic press)
¼ Cup Scallions(tightly packed), using only the white bulb portions, finely minced
1 Tablespoon Fresh Ginger, peeled and finely minced

Vegetable Oil, for brushing the grill rack
6 Sesame Sandwich Rolls




Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To Make the Tangy Peanut Sauce:

Place the peanut butter, coconut milk, sesame oil, soy sauce, and honey in a bowl. Mix until well blended. Add in the minced Habanero pepper and the lime juice, and mix until the sauce is well blended and smooth. Cover the bowl and set aside until serving.

To Make the Asian Slaw:

Mix the lime juice, soy sauce, and honey together in a small bowl until the dressing is well blended.

Combine the carrots, cucumbers, and green scallions in another bowl and mix together. Pour the lime juice mixture over the vegetables and lightly toss to distribute the dressing. Refrigerate until serving.

To make the Thai Burger Patties:

In a small bowl, combine the peanut butter, soy sauce, honey, sesame oil, rice vinegar, lime juice and salt and pepper. Mix until well blended and set aside.

Place the ground beef in a large bowl. Add in the minced garlic, scallions, and ginger. Pour in the peanut butter mixture. Handle the meat as little as possible to avoid compacting it, mix well.

Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, about 4 to 5 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium or an internal temperature of 155 degrees Fahrenheit.

During the last few minutes of cooking the burgers, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers:

On the cut side of each roll bottom, place a patty. Top the patty with a generous amount of the tangy peanut sauce, then top with a generous portion of the Asian Slaw.

Add the roll tops and serve.

Makes 6 burgers