Red Curried Pork Burgers with Green Papaya Salad

Pairs well with:

White Zinfandel

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


Green Papaya Salad:
2 cups shredded green papaya, fresh or frozen
2 tbs. Thai fish sauce
1 cup tomato, seeded and diced
2 tsp. garlic, minced
1 Thai chili pepper, chopped fine
1/4 lime juice, freshly squeezed
1/2 cup dried shrimp, minced in food processor
1/2 tbs. sugar
2 lbs. ground pork
2 tbs. Thai red curry paste
2 tbs. Thai fish sauce
1/2 cup coconut milk
6 tbs. fresh lemongrass, chopped fine
1/4 cup green onions, chopped
2 tsp. salt
1/4 cup coriander leaves, chopped fine
2 tsp. garlic, minced
Vegetable oil for brushing on grill rack
6 sesame seed buns



Prepare a medium-hot fire or preheat a gas grill to medium-high. Prepare the Green Papaya Salad: In a large glass bowl, add together the shredded green papaya, fish sauce, tomato, garlic, chili pepper, lime juice, dried shrimp and sugar and toss until ingredients are well blended. Cover bowl with foil and refrigerate. Prepare the patties: In a large mixing bowl, add the ground pork, red curry paste, fish sauce, coconut milk, lemongrass, green onions, salt, coriander leaves and garlic. Handling meat mixture 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 buns. Brush the grill rack with oil. Place the patties onto the grill rack until brown on bottoms about 7-8 minutes. Turn the patties over and continue grilling until well done about 8-9 minutes. During the last few minutes of cooking, split open the sesame seed buns and place on outer edges of grill, cut sides down, to toast lightly. Assemble the burgers: on each bottom bun, place one patty and top with a generous portion of green papaya salad about a heaping 1/2 cup, cover with bun tops and serve.