One Night in Bangkok Burger

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.


Thai Topping:
1 cup sweet chili sauce
1/2 teaspoon chile paste
1 tablespoon minced green onion
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint leaves
2 pounds ground chicken
1 1/2 teaspoons chili paste
2 tablespoons fish sauce (namm pla)
2 tablespoons freshly squeezed lime juice
1/4 cup Sutter Home Pinot Grigio
2 tablespoons minced shallots
2 tablespoons minced garlic, about 4 cloves depending on size
2 tablespoons minced green onion
2 tablespoons minced fresh mint leaves
1/4 cup minced fresh cilantro
2 teaspoons salt
2 tablespoons rice flour
vegetable oil, for brushing on the grill rack
6 larger sized kaiser rolls, split
1 cucumber, peeled and thinly sliced
1 cup fresh bean sprouts



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Thai topping, combine the sweet chile sauce and the chili paste in a small bowl and mix. To this add the green onion, cilantro, and mint leaves, mix together until well combined. Set aside bowl until ready to serve. To prepare the chicken patties, combine in a large bowl the chicken, chili paste, fish sauce, lime juice, wine, shallots, garlic, green onion, mint leaves, cilantro, salt and rice flour. Handling the meat gently, mix well. Divide the mixture into 6 equal portions and gently form into 6 patties. The mixture will be a bit sticky but that's fine. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover and cook turning only once until done, about 4-5 minutes per side. Remove patties from grill and place the rolls, cut side down on outer edges of grill and lightly toast. To assemble the burgers, place a pattie on each kaiser roll bottom add about 2 tablespoons of the Thai topping, followed by 5-6 cucumber slices, and 12-15 bean sprouts. Add the roll top and serve.