Spicy Thai Burgers

Serves 6


1 tablespoon cornstarch
2 tablespoons fish sauce
2/3 cup crunchy peanut butter
2 tablespoons rice wine vinegar
1 teaspoon Asian chili sauce
3 tablespoons brown sugar
3 tablespoons water

1 cup bok choy, shredded
1/2 cup bean sprouts
1/2 cup carrots, cut into matchstick pieces
1/2 cup scallions, sliced
1/2 cup chopped peanuts
1/2 cup chopped pickled jalapenos

2 pounds ground chuck
1/2 cup grated white onion
3 cloves minced garlic
1/2 cup chopped cilantro leaves
2 teaspoons Asian chili sauce
2 teaspoons Chinese five-spice powder
1 teaspoon salt
1 teaspoon pepper

Vegetable oil, for brushing on grill rack
6 King’s Hawaiian Original Hamburger Buns



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

To make the Pad Thai sauce, in a saucepan cook all of the ingredients over medium heat until thickened. Set aside.

To make the slaw, combine all of the ingredients in a bowl. Cover and refrigerate.

To make the patties combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.

Brush the grill with olive oil. Place the patties on the grill, cover and cook, turning once, for 4 to 6 minutes on each side. During the final 2 minutes of cooking, place the buns, cut side down, around the outer edges of the grill to lightly toast.

To assemble, toss the slaw with the Pad Thai sauce. Place a burger patty on each bun bottom followed by some slaw. Add the bun tops and serve.