Pad Thai Burger

Pairs well with:

White Zinfandel

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


1.5 lbs. ground turkey
2 Tbsp. premade Pad Thai sauce 
2 Tbsp. soy sauce
1.5 tsp. hot sauce
1/3 c. roasted peanuts, roughly chopped
1/4 c. matzo meal
1 1/2 c. mung beans
1 red bell pepper
1/4 c. fresh mint
1/4 c. fresh Thai basil (regular basil will do if you must)
1/4 c. premade peanut sauce
Vegetable oil for grill
6 soft, fresh hamburger buns



In large bowl, mix together ground turkey, Pad Thai sauce, soy sauce, Sirachi hot sauce, roasted peanuts, and matzo meal by hand. Mix just until incorporated, but do not over-mix. Form into six patties. Push a small indentation into the center of each patty with your thumb – this will prevent the burgers from swelling too much as they cook. Place mung beans in a clean mixing bowl. Julienne the red bell pepper, and add to bowl. Chiffonade the mint and Thai basil and add to bowl. Add peanut sauce and mix together. Prepare grill by wiping down rack with vegetable oil on a towel. Turn grill to high heat. Place burger patties on grill, indention side up, and cook for 4 minutes. Flip and cook for another 4 minutes. The burgers should be cooked through and firm. With your fingers, remove some of the excess bread inside the buns (to make more room for the burger!) and toast the buns on the grill. To assemble, place burger on bottom of bun, top with mung bean salad, and cap burger.