Spicy Curry Burgers with a Thai Peanut Slaw

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I wanted to create the perfect spicy, sweet, and savory bite using curry and Thai flavors that lasts long after the meal is over. A burger that people talk about even weeks later!


For the burgers:
2 Pounds Ground Beef
1 tsp. chili powder
½ tsp. Ground Ginger
1 tsp. Cumin
2 tsp. Curry Powder
½ tsp. Onion Salt
1 tsp. Garlic Powder
2 tsp. Soy Sauce

For the Thai Peanut Slaw:

2 ½ tbsp. Roasted Red Chili Paste
3 tbsp. Orange Juice
1 ½ tsp. Ginger
2 tsp. Honey
4 tsp. Creamy Peanut Butter
4 Cups Shredded Cabbage
1 Medium sized Peach; thinly sliced
18 Leaves Fresh Basil; sliced
½ tsp. Salt

For the Curry Mayo:

4 tbsp. Mayonnaise
2 tsp. Green Curry Paste
1 tsp. Red Wine Vinegar
½ tsp. Salt and Black Pepper

6 Potato Buns
2-3 tbsp. Olive Oil


To make the burgers, combine the ground beef, chili powder, ground ginger, cumin, curry powder, onion, and garlic powder in a large bowl. Mix together well without handling the meat too much. This will melt the fat and make a dense burger. Divide the meat into 6 equal portions and form into patties. Create a small well in the middle of each patty which will help create equal cooking. Set in the refrigerator until ready to grill.

For the slaw, combine the chili paste, orange juice, grated ginger, honey, and peanut butter in a large bowl and whisk together until ingredients are combined and create a smooth dressing-like consistency. Then add the shredded cabbage, peach slivers, basil ribbons, and salt. Toss to coat using tongs. Place in the refrigerator to allow flavors to combine.

For the curry mayo, combine the mayonnaise, curry paste, red wine vinegar, salt and pepper in a small bowl with a whisk or fork. Set in the fridge until ready to plate burgers.

Heat the grill to medium high. Once the grill is hot, brush the grates lightly with vegetable oil to prevent sticking. Place the patties on the grill and cook each side for 3-5 minutes depending on desired done-ness. In the last minute of grilling brush the inside of the potato buns with olive oil and place on the outer edges of the grill.

To plate, place the burger on the bottom half of the potato bun, top with a generous portion of the Thai peanut slaw and smear a generous amount of the curry mayo on the top of the potato bun and place the top bun over the slaw.