Pad Thai Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 1/2 pounds ground Black Angus beef brisquet
1 tablespoon freshly squeezed lime juice
2 teaspoons Asian fish sause
3/4 teaspoon tamari soy sauce
3/4 teaspoon brown sugar
1/2 teaspoon hot sauce
1 tablespoon corn oil
3/4 teaspoon finely minced garlic
3/4 teaspoon finely shredded fresh ginger
1 scallion, thinly sliced
1/2 hot chile of choice (I use Jalapeno), seeded and finely minced 1/2 large red or vidalia onion, peeled and thinly sliced
2 cups watercress, washed and dried
6 strips preserved ginger
3 tablespoons dry-roasted peanuts, chopped (optional)
6 homemade buns, buttered and lightly grilled
Oil for grill: Peanut



In 2-quart mixing bowl, combine brisquet, lime juice, fish sauce, soy sauce, brown surgar and hot sauce. In small saucepan, heat corn oil over medium hot burner; saute garlic, ginger, scallion and chile for about 1 minute. Remove pan from burner and add mixture to beef; thoroughly mix all ingredients. Prepare onion, watercress, preserved ginger and peanuts; set aside. Oil grill. Shape beef into 6 patties. Grill on gas grill over medium heat for 14-18 minutes or to desired doneness, turning once halfway through grilling. Serve on best quality bun, preferably homemade. Top with onion, watercress, preserved ginger and peanuts. Enjoy