Sweet Chili Asian Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Sweet Chili Sauce:
1/4 cup rice wine vinega
r 2 T fish sauce
1/4 cup hot water, from the faucet
3 T sugar 1 lime fresh, juiced
1 T chili garlic sauce
Asian Salad:
1 cup bean sprouts
1 carrot, julienned
1 red beet, julienned
1 fresh red chile, cut into circles
1/2 cup fresh cilantro, hand torn
1 tsp sesame oil
1 lime fresh, juiced
4 T Sweet Chili Sauce (prepared above)
1/4 tsp kosher salt
2 lbs ground chuck
4 T Sweet Chili Sauce (prepared above)
1 tsp kosher salt
Vegetable oil, for brushing the grill rack
6 Country Potato Buns, split



Directions: Preheat your gas grill to high. To make the Sweet Chili Sauce, mix in a blender the rice wine vinegar, fish sauce, hot water, sugar, lime juice, and chili garlic sauce. Puree until combined. Refrigerate for use until later. To make Asian Salad, combine the bean sprouts, carrot, red beet, red chili, cilantro, sesame oil, lime juice, Sweet Chili Sauce (prepared), and kosher salt. Mix well and refrigerate until serving. To make the patties, combine the ground chuck, Sweet Chili Sauce (prepared) and kosher salt. Mix all together using your hands. Divid the mixed ground beef into 6 equal parts and form patties. Brush the grill rack with oil. Place the patties on the grill, pour the remaining Sweet Chili Sauce onto each patty, close the lid and grill for 5 minutes. Turn the patties, close the lid and grill for about 5 minutes. During the last few minutes of cooking, place the split buns on the grill and toast lightly. To assemble the burger, slather the top bun with mayonnaise and place the burger on the bottom bun. On top of each patty, place an equal amount of Asian Salad. Add the top bun and serve. Makes 6 burgers.