Spicy Thai Burger with Peanut Sauce

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Cucumbers and Onions
1 cup water
1/2 sugar
1/2 cup white vinegar
1 tsp Chilie Garlic Sauce
1 small onion sliced into 1/4 inch rounds
1 cucumber sliced into 1/4 inch rounds
Meat Marinade
1 1/2 Lbs of ground chuck
1/4 cup of chopped fresh mint
2 tsp Lemon Grass (use Lemon Grass found in tubes in the produce section of your grocery store)
1 tblspn Chilie Garlic Sauce (Found in the Asian section of your grocery store)
1 1/2 tblspn Fish Sauce (Found in the Asian section of your grocery store)
2 tblspns of Brown Sugar
1/4 cup of lime juice
Peanut Sauce
1 tblspn vegetable oil
1/2 onion chopped
3/4 cup creamy peanut butter
1 tblspn Chilie Garlic Sauce
1/4 cup lemon juice
3/4 can coconut milk (Found in the Asian section of your grocery store)
1 tblspn Fish Sauce
2 tsp Curry Powder
1 Cinnamon stick
1 1/2 tblspns Brown Sugar
1 pkg Cracked Wheat Buns
1/2 Cabbage Head sliced
1 bunch fresh cilantro



Prepare a med. hot fire on charcoal or gas grill with a cover. Cucumber and Onions In a small sauce pan on the grill bring 1 cup water to a boil, stir in 1/2 cup sugar till dissolved, remove from heat, add 1/2 cup vinegar and Chilie Garlic Sauce. In a small bowl place sliced cucumbers and onions, pour sugar and vinegar mixture over cucumbers and onions and place in refrigerator to cool. Meat Marinade Place 1 1/2 lbs of ground chuck in a medium mixing bowl. Add 1/4 cup chopped mint and mix into meat throughly. Transfer meat and mint mixture to a one gallon Zip-lock bag. In a small bowl wisk together 2 tsp Lemon Grass, 1 tblspn Chilie Garlic Sauce 1 1/2 tblspn Fish Sauce, 2 tblspn Brown Sugar and 1/4 cup lime juice. Pour mixture into baggie with the meat and throughly massage marinade into meat. This can be prepared from 2 hours before cooking but no less than 15 minutes. Be sure to massage meat mixture often to ensure full flavor. Form meat into 6 patties. Peanut Sauce In small sauce pan on the grill heat 1 tblspn Vegetable oil add chopped onion. Cook the onion until it becomes translucent. Stir in Peanut Butter and stir until melted. Then add 1 tblspn Chilie Garlic Sauce, 1/4 cup Lemon Juice 3/4 Can Coconut Milk, 1 tblspn Fish Sauce, 2 tsp Curry powder, 1 Cinnamon Stick and 1 1/2 tblspn Brown Sugar. Stir well to incorporate all ingredients, and cook 10 minutes stirring frequently so that mixture does not burn or separate. Remove from heat. Peanut Sauce should be served warm to room temperature. Cooking and Assembling Brush grill rack with vegetable oil to prevent sticking, lay patties on grill, cover and cook 5 minutes. Flip patties and cook an additional 4 to 5 minutes til burgers are med. When burgers are almost done split buns and lay cut side down on grill to toast, approximately 3 minutes. To assemble lay a cooked pattie on bottom half of bun, put 1 1/2 tblspns of peanut sauce on pattie, add 1 whole onion round and 2 to 3 cucumbers, top with some sliced cabbage and 4 to 5 sprigs of cilantro.