Thai One On Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


3 Tbsp soy sauce
2 Tbsp fish sauce
1 Tbsp fresh ginger, minced fine
1 Tbsp fresh garlic, minced fine
2 pounds ground chuck
1 1/2 tsp kosher salt
1 tsp fresh ground black pepper
Vegetable oil, for brushing on the grill rack
6 4-inch soft artisanal rolls or squares of focaccia, split horizontally ¼ cup butter, room temperature
1 lime, cut into 6 wedges
1/3 cup minced cilantro
1 cup basil leaves
2 medium jalapenos, sliced thin and deseeded
1 small red onion, sliced thin
2 medium mangos, peeled and sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. To make marinade: Combine soy sauce, fish sauce, ginger and garlic. Pour into a 13 by 9-inch baking dish. To make burgers: Form the beef into six 1-inch-thick burgers. Handle the meat as little as possible to avoid compacting. Salt both sides of each burger. Sprinkle one side of each with peppercorns and press in lightly. Place beef patties in pan with sauce. Marinate for 5 minutes and turn over for another 5 minutes. When the grill is ready, brush the grill rack with vegetable oil. Place the patties peppered side down on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 4 to 5 minutes longer for medium. During the last few minutes of cooking, brush the cut sides of the rolls with butter and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. Remove the burgers from heat. Squeeze lime juice over all the burgers. To assemble burgers: Place a burger on each bun bottom. Top each burger with one-sixth of the cilantro, basil leaves, jalapeno, red onion and mangos. Place bun tops on each burger and serve. Serves 6