Thai Juan On Burgers


Thai-style peanut sauce:
1/4 cup creamy peanut butter
3 tablespoons soy sauce
5 teaspoons rice vinegar
1 1/2 teaspoons sugar
3/4 teaspoon dried cilantro leaves
1/4 teaspoon ground cayenne

2 1/4 pounds ground chuck
5 teaspoons toasted sesame oil
5 teaspoons TABASCO Chipotle Pepper Sauce
3/4 teaspoon dried cilantro leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 teaspoon chili powder

olive oil, for brushing on the grill rack
6 burrito-sized, flour tortillas



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

~ To make the peanut sauce, combine peanut butter, soy sauce, rice vinegar, sugar, cilantro and cayenne in a mini food processor and pulse until well-mixed but still spreadable in consistancy. Set aside.

~ To make the patties, combine the chuck, sesame oil, pepper sauce, cilantro, salt, pepper and chili powder in a large bowl.
Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form into patties.

~ When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. While the burgers are cooking, stack the tortillas together and wrap in aluminum foil. During the last 3 minutes of cooking, place foil package containing tortillas on the outer edges of the rack to warm through.

~ To assemble the burgers, on each tortilla, spread 1/6 of the peanut sauce in the center. Place burger on top of the peanut mix and fold tortilla up and around the burger, wrap-style.