Sweet Hot Thai Burger
1 cup mayonnaise
1 lime, juice to make 1 tablespoon
1/4 cup cilantro, chopped
4 limes, juice to make 4 tablespoons
2 cloves garlic, chopped
1 tablespoon Colavita Extra Virgin Olive Oil
3/4 teaspoon kosher salt
2 teaspoons sweet chili sauce
1 tablespoon fresh ginger, peeled and grated
1/2 cup cilantro, chopped
1/4 cup basil, chopped
1 English cucumber, cut into matchsticks
1 red pepper, cut into matchsticks
1 1/2 cups bean sprouts, fresh
2 pounds fresh ground chuck
2 teaspoons kosher salt
3/4 cup sweet chili sauce
4 green onions, sliced
1 cup Spicy Thai Kettle Chips, place in a bag and smash slightly
2-3 tablespoons vegetable oil, for brushing on the grill rack
6 good-quality potato hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the cilantro mayonnaise: Whisk the mayonnaise, lime juice, and cilantro in a small bowl. Cover with plastic wrap and set aside.
To make the Thai salad: Whisk the lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro, and basil in a small bowl. Combine the cucumber, red pepper, and bean sprouts in a large bowl. Toss with dressing to coat. Cover with plastic wrap and set aside.
To make the patties: Combine the chuck, salt, sweet chili sauce, green onions, and chip pieces in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap 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 to 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 a generous amount of the cilantro mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the Thai salad, add the top bun and serve.