Thai it Red Hot Curry Burgers with Cool Mint & Cilantro Slaw & Spicy Mayo

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1/8 cup fish sauce
1/4 cup sugar
1/4 cup white vinegar
1 finely chopped English cucumber
1/2 cup coarsely chopped cilantro
1/2 cup chopped fresh mint
1/4 cup Sambal Oelek Chili sauce
1/2 cup mayonnaise
2 Tablespoons red curry paste
1/4 cup coconut milk
1 Tablespoons brown sugar
2 Tablespoons fish sauce
2 tsp salt
1 1/2 pounds ground beef
vegetable oil
6 sesame seed buns



Preheat gas grill to medium temperature.

For the slaw: combine fish sauce, sugar and white vinegar. Whisk until sugar is dissolved. Set aside. Finely chop English cucumber. Combine dressing with cucumber, cilantro and mint.

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

To prepare the burger patties: In a warm sauté pan, warm red curry paste about 3 minutes to release oils. Add coconut milk, brown sugar and fish sauce, stir until mixture is smooth. Simmer 2-3 minutes. Remove from heat and cool for 10 minutes. Sprinkle salt over beef, gently combine. Pour cooled 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, 6 minutes for well done.

Toast top and bottom of buns about 1 minute on the grill.

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

Serves 6.