Tasty Thai Lettuce Wrap 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.


Peanut Sauce:
1 cup creamy unsalted peanut butter
1/4 cup soy sauce
2 garlic cloves, minced
1/2 teaspoon fresh ginger, minced
2 teaspoons rice wine vinegar
1 tablespoon sesame oil
2 tablespoons fresh cilantro leaves, minced
Freshly ground black pepper
Asian Cole Slaw:
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon sesame oi
l 1 large carrot, julienned
1 large onion, julienned
1 tablespoon fresh cilantro leaves, minced
Freshly ground black pepper
2 pounds ground chuck
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1 tablespoon lemon grass, minced
2 teaspoons lime juice
1 teaspoon soy sauce
1 teaspoon salt
Freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 sesame seed buns, sliced lengthwise
12 large leaves of iceberg lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the peanut sauce, combine the peanut butter, soy sauce, garlic, ginger, rice wine vinegar, sesame oil, and cilantro in the bowl of a food processor and pulse to combine. Season the sauce, to taste, with pepper. Place the mixture in a small bowl. Refrigerate until serving. To make the Asian cole slaw, combine the rice wine vinegar, soy sauce, and lime juice in a large mixing bowl. Whisk together. Gradually whisk in the sesame oil. Add in the onion, carrot, and cilantro. Toss to coat. Season, to taste, with salt and pepper. Set aside. To make the patties, combine the beef, garlic, ginger, lemon grass, lime juice, soy sauce, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the sesame seed buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. 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, wrap each patty in two large leaves of iceberg lettuce. Place a generous amount of peanut sauce over the cut sides of the buns. On each bun bottom, place the lettuce-wrapped patty and an equal amount of Asian cole slaw. Add the bun roll tops and serve. Makes 6 burgers.