Shrimp Pad Thai Burgers with Carrot & Bean Sprout Slaw

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.


Ingredients for Burgers:
1 1/2 pounds extra large shrimp, peeled, deveined and roughly chopped
1 egg white, slightly beaten
1 cup Panko crumbs
1 tablespoon sweet Thai chili sauce
1 teaspoon Thai chili & garlic paste
1/2 teaspoon garlic powder
1/2 teaspoon grated fresh ginger
1/4 teaspoon grated lime zest

For the Slaw:

1 cup chunky style peanut butter
Juice from 1 1/2 limes
Zest from 1 lime
2 tablespoons sweet Thai chili sauce
2 teaspoons Thai chili & garlic paste
1/3 teaspoon fresh grated ginger
2 teaspoons Thai fish sauce
3 teaspoons sesame oil
1 small bag shredded carrots
1 small bag fresh bean sprouts

2 French baguettes, split lengthwise
Vegetable grilling rack
Non-stick cooking spray


Preheat a gas grill to medium-high (or prepare medium hot fire in charcoal grill with cover)
Place all ingredients for burgers into bowl and mix thoroughly
Shape into 6 patties, cover and chill until ready to grill
Place first eight (8) ingredients for the slaw into large bowl and mix with sppon until smooth.
Add bag of carrots and bean sprouts and toss to coat.
Cover and set aside until ready to assemble burgers.
Spray vegetable grilling rach with cooking spray.
Place on grill.
Place burgers on rack and cook for 2 minutes.
Flip and cook burgers for an additional 2 to 3 minutes until shrimp are just pink.
Remove from grill and cover to keep warm until ready to assemble.

Place split bagettes on grill to lightly toast.

Slice each baguette into three equal portions.
Place burger on bottom half, top with heaping spoon of slaw, place top of baguette and enjoy!