Thai Curry Burger with Shitake Mushrooms

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 lbs 80% lean beef
2 tsp red curry paste
3 oz coconut milk
2 1/2 tsp soy sauce
7 basil leaves finely chopped
1/8 tsp salt
1 oz olive oil
12 shitake mushroom caps
1/8 tsp garlic powder
6 sprigs cilantro chopped
8 oz bean sprouts
6 ciabatta buns



Combine lean beef, red curry paste, 2 tbsp coconut milk, 2 tsp soy sauce, basil leaves, and salt in a large mixing bowl. Mix just enough to infuse all ingredients. Form six 1/3lb patties and grill at 350 degrees until burgers are firm to touch. Cut mushroom caps in half. In a medium size sauce pan add one ounce of olive oil. Turn heat to medium high. Once oil is hot add mushroom caps, garlic powder, remaining soy sauce, and remaining coconut milk, cover and simmer on low for five minutes, turn off heat and let sit til ready to top burger. Place one burger on bottom half of ciabatta bun then top burger with four mushroom halves. Drizzle sauce from sauteed mushrooms over burger then sprinkle cilantro and bean sprouts and top with top half of ciabatta bun then enjoy.