Tangy Lime Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


For burgers:
1/3 cup soy sauce
1 TBSP extra virgin olive oil
1 tsp Thai sweet chili sauce
1/4 cup garlic, minced
1 TBSP ground black pepper
1/3 c fresh cilantro, finely chopped
1/2 cup bread crumbs
2 lb ground beef, lean 93%
For sauce:
1/3 cup fresh lime juice
1/3 cup soy sauce
Zest from 1 lime
2 tsp dark brown sugar
1 tsp ground black pepper
1 TBSP cornstarch for thickening
Vegetable oil to brush on rack
6 hamburger buns with sesame seeds
1/2 cup whole basil leaves 1/2 cup whole mint leaves



Preheat gas grill to medium-high heat. To make the burgers: Whisk together soy sauce, extra virgin olive oil and sweet chili sauce. Add the garlic, black pepper and cilantro. Stir to coat. Add the bread crumbs and toss. Mix in the beef, being careful to handle the beef as little as possible while mixing thoroughly. Allow the mixture to sit for at least 20 minutes. Separate the beef mixture into 6 equal servings and form into patties. Brush the grill rack with vegetable oil. Cook the burgers 4 minutes per side. Allow the burgers to rest at least 2 minutes prior to plating. To make the sauce: Whisk together lime juice, soy sauce and zest. Place over medium-low heat and stir until liquid begins to steam. Add sugar and stir to dissolve. Add pepper and blend throughly. Add a scant teaspoon of the heated lime/soy mix to the cornstarch. Stir together to form a roux. Add a second teaspoon of the lime/soy sauce and stir some more. Slowly add the roux into the main pot, stirring constantly. Continue stirring after the roux is added, until the sauce takes on the consistency of ketchup. Remove from heat. Toast the buns for 1 minute over a medium-high grill. Spread the lime sauce on both interior sides of the buns. Place the burgers on the buns. Top with basil and mint leaves.