Spicy PK Satay Burger with Savory peanut sauce and Tricolor Bell pepper salad Spicy PK Satay Burger with Savory peanut sauce and Tricolor Bell pepper salad Spicy PK Satay Burger with Savory peanut sauce and Tricolor Bell pepper salad

Ingredients

Peanut sauce

1 1/3 cups coconut milk
2 tablespoons masaman curry paste, preferably Maesri brand*
1 tablespoon red curry paste, preferably Maesri brand*
1 tablespoon tamarind paste
1/3 cup granulated sugar
1/3 cup crunchy peanut butter

Patties

2 pounds ground chuck
1/3 cup minced garlic
1/3 cup minced Thai basil leaves
1/3 cup minced cilantro
4 minced Thai chilies
2 tablespoons extra virgin olive oil
3 tablespoons oyster sauce, preferably Maekrua brand*
2 tablespoons seasoning sauce, preferably Golden Mountain brand*
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper

Tricolor Bell pepper salad

1/2 red bell pepper, cut into small thin strips 1 1/2 inches in length
1/2 yellow bell pepper, cut into small thin strips 1 1/2 inches in length
1/2 orange bell pepper, cut into small thin strips 1 1/2 inches in length
1 peeled cucumber, cut into small thin strips 1 1/2 inches in length
2 green onions, only green part, cut into 1 1/2 inches slivers
1/2 small red onion, shredded

4 tablespoons vegetable oil, for making crispy garlic
3 table spoons minced garlic, for making crispy garlic

vegetable oil, for brushing on the grill rack
6 high-quality Hawaiian hamburger buns, split
3 cups shredded iceberg lettuce
1 1/2 limes, cut in 6 slices
6 cilantro sprigs, for serving

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the peanut sauce, combine the coconut cream, masaman curry paste, red curry paste, tamarind paste, granulated sugar and peanut butter in 8-inch nonstick, fire-proof pot, and place on the grill rack. Cook the mixture 10-12 minutes, stirring often until it’s mixed well and smooth. Let the mixture simmer, remove the pot from the grill and set aside.

To make the patties, combine the chuck, garlic, Thai basil, cilantro, Thai chillies, olive oil, oyster sauce, seasoning sauce, salt and black pepper in a large bowl, handling the meat as little as possible to avoid compacting it. Divide the mixture in to 6 equal portions and form the portions into patties to fit the buns. Loosely cover with plastic wrap and set aside.

To make the salad, combine red bell pepper, yellow bell pepper, orange bell pepper cucumber, green onions and red onion in a large bowl. Mix well, cover with plastic wrap and set aside.

To make the crispy garlic, place the 8-inch nonstick, fire-proof skillet on the grill rack. Add the oil into skillet. When the oil is lightly hot, add garlic. Cook the garlic 2-3 minutes stir often until it has light brown color. Remove the skillet from the grill. Use strainer to take the garlic from the oil and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5-7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread generous amount of the peanut sauce over the cut sides of the buns. On each roll bottom, place 1/2 cup of lettuce, a patty, sprinkle the crispy garlic on a patty, equal portions of the Tricolor bell pepper salad, squeeze a slice of lime and drizzle over the salad. Add cilantro sprig, the top bun and serve.

Makes 6 burgers