Thai-One-On Burger

Pairs well with:

White Zinfandel

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


1 medium cucumber finely diced
1/2 cup fresh red bell pepper diced fine
1/2 cup red onion diced fine
1 1/2 tsp salt
1/2 cup white vinegar
2 tablespoons sugar
1 1/2 pounds ground chuck
1/2 cup creamy peanut butter
1/2 teaspoon red pepper flakes
2 tablespoons bottled teriyaki sauce
Vegetable Oil to brush grill rack
1 cup chunky peanut butter
1/3 cup coconut milk
2 tablespoons soy sauce
6 sesame seed buns
1/4 cup Colavita Extra Virgin Olive oil



1. Preheat heat gas grill to medium-high 2. For Thai cucumber salad: Mix cucumber, red bell pepper, red onion, salt, vinegar, and sugar in bowl. Mix Well. Refrigerate until serving. 3. To make pattie mixture: Place ground chuck in bowl. Add peanut butter, red pepper flakes, and teriyaki sauce. Use a spatula and stir, only until mixed. Divide meat mixture into 6 equal portions. Handling the meat as little as possible, shape into well rounded patties. 4. Brush the grill rack using vegetable Oil. Place the patties on the rack and grill unitl brown on the bottom, 3-4 minutes. Turn the patties and continue grilling until done to preference. If using a meat thermometer the reading should be at least 160 degrees. 5. Remove Burgers from Grill and allow to rest on a plate. While the burgers are resting, mix together 1 cup chunky peanut butter, 1/3 cup coconut milk and 2 tablespoons soy sauce. Set aside. 6. Brush each bun with colavita olive oil and place both halves on the grill until toasted. Remove from grill. 7. To assembe burgers, place a patty on the bottom half of each bun. Divide cucumber salad evenly among burgers. Placing a generous spoonful on top of each burger. Spoon a generous amount of Thairrific peanut saue on the top half of each bun and place on top of burger. Serve!