sweet-Hot Thai Surprise


2 1/2-pounds fresh ground chuck
2-heaping teaspoons kosher salt
3/4-cup sweet chili sauce-Caravelle brand
1-cup mayonnaise-Best Foods
1-2-fresh limes-squeesed 1-tablespoon juice
1/4-cup chopped cilantro
1-English cucumber-cut into matchstick size pieces
1-red pepper-cut into matchstick size pieces
1 12/-cup fresh bean sprouts
4-5-fresh limes-squeesed 4-tablespoons juice
2-cloves fresh 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 chopped cilantro
1/4-cup chopped fresh basil
4-green onions-sliced
2-cups Spicy Thai Kettle Chips-placed in a Ziploc type bag and smashed slightly-flaten pieces
Vegetable oil, for brushing the grill rack
6-4 inch hamburger buns, split



To start the patties: to a large bowl add the ground chuck, kosher salt, and the sweet chili sauce. Mix VERY lightly. Set aside.

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

To make the mayonnaise mixture: in a small bowl add mayonnaise, lime juice, and cilantro. Mix together well. Cover and refrigerate until serving.

To make the Thai salad: in a medium bowl add the cucumber, red pepper, and bean sprouts; set aside. In a small bowl mix together lime juice, garlic, Colavita Extra Virgin Olive Oil, kosher salt, sweet chili sauce, ginger, cilantro, and basil. Mix well. Add to cucumber, red pepper, and sprout mixture, stir well. Cover.

To ground chuck mixture add green onion. Just before making patties add Spicy Thai Kettle Chip pieces to mixture. Mix lightly. Form into 6 equal patties.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until an instant-read thermometer reads 160 degrees, about 3-4 minutes per side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spoon a generous amount of mayonnaise mixture on the cut sides of the buns. On each bun bottom, place a grilled patty, add equal portions of the Thai salad mix. Add the to buns and serve.