Thai it Red Hot Burger


Cool Cilantro Slaw
1/8 cup fish sauce
¼ cup sugar
¼ cup white vinegar
1 head Napa cabbage, finely shredded
1 cup coarsely chopped fresh cilantro
½ cup green onions, diced

Spicy Chili Mayo
¼ cup Sambal Oelek chili sauce
¼ cup mayonnaise

Red Curry Patties
2 Tablespoons red curry paste
¼ cup cream
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tsp salt
1 ½ pounds ground chuck

Vegetable Oil

3 limes
6 Sesame Buns, Split



Preheat gas grill to medium temperature.

For the slaw: combine fish sauce, sugar and white vinegar. Whish until sugar is dissolved. Set aside. Remove core from cabbage and thinly slice. Coarsely chop cilantro and green onions (tips included). Combine dressing with cabbage, cilantro and green onions. Set aside.

To make simple spicy mayo: stir together chili sauce and mayo and set aside.

To prepare the burger patties, stir together red curry paste, cream, brown sugar and fish sauce until the mixture is smooth. Sprinkle salt over ground chuck, gently combine. Pour curry mixture over beef and gently work into the meat until evenly distributed. Form into six equal patties. Rub grill grates with vegetable oil. Place patties on preheated grill. Cook 4-5 minutes on each side for medium.

Cut limes in half. Squeeze ½ of a lime on the tops of each bun. Toast top and bottom of buns about 1 minute on the grill.

To assemble burgers: Evenly distribute the cilantro slaw on the bun bottoms. Top the cilantro slaw with red curry burger. Spread the Chili Mayo on the bun top. Place the bun top on patty, enjoy.

Makes 6 spicy, cool servings!