Spicey Thai-style Burgers

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.

My recent addiction to Thai red curry


Spicey Mayo:
1/2 cup Mayonnaise
1 tsp. Thai red curry paste (such as Taste of Thai)
1/2 tsp. fish sauce

1 cup shredded purple cabbage
1/4 cup diced cucumber
1/4 cup chopped green onions
2 tbsp. spicey mayo
1/4 cup lite coconut milk
1 tsp. fresh squeezed lime juice

1lb ground pork
1lb ground turkey
1 tbsp. thai red curry paste
1/2 tbsp. fish sauce
1/4 cup creamy peanut butter

6 potato roll hamburger buns


Step 1:
Combine all the ingredients for the Spicey Mayonnaise and mix completely.

Step 2:
Combine all the ingredients for the coleslaw mix completely. Refridgerate both the coleslaw and the spicey mayonnaise until you are ready to assemble the burgers.

Step 3:
Comine the ingredients for the burgers and mix throughly with your hands much like a meatloaf. Gently make 6 patties handling the meat as little as possible.

Step 4:
Heat gas grill on medium heat until temp. registers 300. Gently place each burger on to the grill and cook on medium for 5min. Flip and cook an additional 8min or until the internal temp of the burgers reaches 170. Remove the burgers and let rest for 5min.

Step 5:
Get your spicey mayo and coleslaw from the fridge.
On each of your 6 bun bottoms spread 1/2tbsp of the spicey mayo, place 1 burger on the bun then add 1/6th of the coleslaw on top, add another 1/2tbsp of mayo to the top of the bun, place on top of the burger and enjoy.