Thai Breaker Burgers with Melon Salsa

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 cups diced sprite melon or honeydew melon
2 teaspoons finely chopped mint
2 Tablespoon finely chopped Thai basil or Italian basil
1/4 cup finely chopped cilantro
1 teaspoon grated lime zest
1 Tablespoon fresh lime juice
1 tablespoon Asian chili sauce
12 ounces peeled and deveined raw shrimp, chopped
3 garlic cloves, minced
4 scallions, green and white part, chopped fine
1 Tablespoon minced ginger
2 teaspoon green curry paste
½ teaspoon ground cumin
2 Tablespoon fish sauce
1/4 cup chopped cilantro
1/2 cup panko bread crumbs
1 pound ground pork 80/20
Vegetable oil for brushing grill rack
6 good quality sesame seed buns, split
1 Tablespoon sesame oil



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

To prepare the melon salad, combine melon, mint, basil, cilantro, zest, lime juice and chili sauce in a small bowl; toss until just combined. Set aside for flavors to blend.

To prepare burger, combine shrimp, garlic, scallions, ginger, curry paste, cumin, fish sauce, cilantro and panko in a large bowl and mix until well combined. Add the ground pork and combine until completely incorporated. Shape into 6 burgers to fit the bun size.
When the grill is ready, put vegetable oil on a paper towel and apply to grill rack using tongs. Place the burgers on the grill, cover, and cook turning once. The internal temperature should read 160 degrees when done, about 5-7 minutes per side. Brush cut sides of buns with sesame oil. 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, place a burger on the bottom bun and top with an equal portion of melon salsa. Add the bun tops and serve.