SPICEY THAI CURRY BURGER WITH SWEET COCONUT GLAZE AND LIME KISSED SLAW
Juice and zest from 1 medium lime
1/4 cup mayonnaise
1/3 cup plus 1 and 1/2 tsp sugar
2 cups grated cabbage
2/3 cup carrots, shredded (divided)
2 green onions, chopped
1/3 cup basil, chopped (divided)
1 Tbsp Light brown sugar
2 Tbsp fish sauce
1 and 1/2 cup canned coconut milk
1 Tbsp plus Â½ teaspoon Red Curry Paste
2 lbs ground beef
2/3 cups Panko (Japanese bread crumbs)
2 T soy sauce
1/4 cup Sutter Home Pinot Grigio
1/4 cup rice wine vinegar
1 tablespoon vegetable oil, to oil the grill rack
6 sesame seeded Kaiser rolls
Preheat gas grill to medium-high heat.
In a small bowl whisk together the lime juice and zest, mayonnaise and 1 1/2 tsp sugar to form the slaw dressing. Combine in a large bowl the cabbage, 1/3 cup shredded carrots, green onion, 2 tablespoons chopped basil. Add the dressing and toss to coat. Cover and refrigerate until ready to use.
In a separate large bowl combine the brown sugar, fish sauce, 1/2 cup coconut milk and 1 tablespoon Red Curry Paste. Whisk until smooth. Add ground beef, remaining carrots and remaining basil and mix. Add Panko and knead or stir until well combined. Divide into six equal parts and form into patties.
In a medium sized heavy (grill safe) saucepan combine soy sauce, 1 cup coconut milk, 1/3 cup granulated sugar, Pinot Grigio, rice wine vinegar and 1/2 tsp of red carry paste. Bring mixture to a boil over grill grate, stirring frequently. Continue to cook, stirring often, until mixture is reduced by half and coats a spoon well, about 10-14 minutes. Cover loosely and set aside.
Brush the hot grill with vegetable oil. Place burger patties on a preheated grill over medium high heat and cook, turning once, about 3-5 minutes per side for medium. Brush liberally with glaze in the last minute or two of cooking, turn and brush other side with glaze.
Split buns and place open sides down on a grill until lightly toasted. Place a burger on the bottom bun top with the lime slaw, crown with top bun and serve.