Thai Green Curry Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

My wife brought home leftover green curry and the combination of spices and beef was terrific.So, why wouldn’t it be in a burger?


Dressing for Slaw & Patties:

1 1/2 cup canned coconut milk

1 1/2 tablespoons fish sauce

1 ½ teaspoon honey

2 tablespoons grated ginger

2 ¼ tablespoons green curry paste (can be purchased at most Asian markets)


1 ½ lb ground beef sirloin

¾ lb ground beef brisket

¾ lb ground beef chuck

1 ½ teaspoon kosher salt

¾ teaspoon fresh ground pepper

18-20 shiitake mushrooms, grilled & then chopped

2 Tablespoon chopped garlic

50 Basil leaves, julienned

½ cup of dressing

Thai Slaw:

3 cups green cabbage, thinly sliced

½ cup carrots, julienne

3 jalapenos, deseeded & julienne

½ small onion sliced

¼ cup Thai basil julienne

¼ cup cilantro chopped

3 ½ teaspoons lime juice

Add the remaining dressing into the slaw, about 1 cup.

Colavita Extra Virgin Olive Oil

2-3 tablespoons Vegetable Oil, for brushing on the grill rack

6 kaiser rolls


Prepare the grill with medium-hot fire charcoal, or preheat your gas grill to medium-high.

To make the dressing, whisk together the coconut milk, fish sauce, honey, ginger, and curry paste into a bowl and mix all the those ingredients together. Set aside.

To assemble the slaw, combine cabbage, carrots, jalapeno, onion, Thai basil , and cilantro all into a bowl. Add the lime juice. Set aside.

Skewer the shiitake mushrooms and brush with olive oil. Grill them until softened, about 3-5 minutes. Take them off the grill and chop into about ¼” pieces.

In a bowl, combine the ground beef sirloin, brisket, chuck, and the chopped shiitake mushrooms, garlic, basil, ½ a cup of the Thai dressing, salt and pepper. Mix the ingredients gently together, avoiding over handling or it will become dense and dry. Divide the meat mixture into 6 portions and form into patties. Refrigerate until ready to grill.

Combine the remaining dressing into the slaw and mix well.

Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium heat.

When the grill is hot and ready, brush the grill rack with vegetable oil. Place the patties onto the rack. Cook for 3-5 minutes per side depending on you doneness preference.

Toast both sides of the Kaiser roll lightly.

To assemble, place a patty on the bun bottoms, top with a nice portion of the slaw, and add the top bun. Serve!