Spicey Two Thai Pepper Sliders in Thai Peanut Sauce and Thai Slaw

Pairs well with:

White Zinfandel

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

I love doro wat and wanted to capture this same flavor on a burger and lamb was a great choice.


Thai Peanut Sauce
1 cup coconut milk
1 ½ tablespoon chucky peanut butter
1 teaspoon sesame oil
1 ½ teaspoon green curry paste
1/4 teaspoon ground ginger
1/8th teaspoon red chili paste

1 small aluminum pan

1 cup of bean sprouts
2 tablespoon diced Daikon
1/2 cup chopped cilantro
1 small, diced prig kee nu thai pepper
juice of 1 lime
1 teaspoon sesame oil
1/4 teaspoon rice vinegar
1 teaspoon sesame seeds

1.75 pounds of chilled ground chuck 75/25 mix
.25 pounds ground pork
1 small chee fay thai pepper-finely diced
1 small prig kee nu thai pepper-frinley diced
2 teaspoons of ground sea salt
2 teaspoons fresh cracked pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger

12 Small Japanese Buns, split

(1/4 cup chopped peanuts)- keep to side


Prepare gas grill to medium-high heat.

To make the Thai Sauce combine
the coconut milk, chunky peanut butter, sesame oil, curry paste, ground ginger, chili paste into aluminum pan and place pan on the back of grill.

To make the salad combine the bean sprouts, diced daikon, cilantro, pepper, juice of one lime, sesame oil, rice vinegar and sesame seeds. Toss and mix thoroughly. Cover with plastic wrap and set aside.

To make the patties combine the ground chuck and ground lamb in a large bowl. Add the diced fay thai pepper, the diced prig kee nu pepper, sea salt, cracked pepper, garlic powder, onion powder and ground ginger. Mix quickly and gently. Divide the meat into 2 equal halves. Form 6 balls of meat from each half. Flatten 1 ball of meat between wax paper to 1/2 to 3/4 inch thickness. Repeat process to make additional 11 patties, 12 patties total.

Place 12 patties on to a clean grill. Cook on one side for 5-6 minutes. Turn once and cook for additional 5-6 minutes. Remove the patties and the sauce from the grilll and place the split buns, cut side down, on the outer edge of the grill rack to toast lightly.

To assemble the burgers, on each bottom bun, place grilled patty, top patty with 1 tablespoon of Thai sauce, 1 tablespoon Thai slaw and pinch of peanuts. Add the top bun and serve.