Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Tuk Tuk Mayo
6 tablespoons Mayonnaise
1 1/2 tablespoons coconut milk
1 tablespoon BANGKOK PADANG peanut sauce
1/3 teaspoon Panang Curry Paste
1/4 teaspoon Fine Sea Salt
Sumai Island Salad Dressing
4 tablespoons citrus seasoned soy sauce and dressing
1 tablespoon Colavita Extra Virgin Olive Oil
1 teaspoon Pure Sesame Oil
1 teaspoon  BANGKOK PADANG Peanut Sauce
2 teaspoons freshly squeezed lime juice
1/4 teaspoon Fine Sea Salt
Sumai Island Salad
3 cups Freshly Chopped Romaine Hearts loosely packed
1 cup Freshly picked Cilantro leaves loosely packed
1/2 cup Freshly picked Thai Basil leaves loosely packed
1/2 cup fresh green onion cleaned and chopped
1/3 cup Dry Roasted Peanuts finely chopped
4 tablespoons citrus seasoned soy sauce and dressing
2 teaspoons Panang Curry Paste
1 teaspoon BANGKOK PADANG Peanut Sauce
1 teaspoon Fine Sea Salt
2 pounds Ground Chuck
4 tablespoons Vegetable Oil, for brushing the grill rack
1 tablespoon Fine Sea Salt for seasoning the formed patties
6 Hawaiian Sandwich Rolls
2 tablespoons Colavita Extra Virgin Olive Oil



To make the Tuk Tuk Mayo, combine the mayonaise, coconut milk (make sure you shake the can before using),peanut sauce,panang curry paste and sea salt in a small bowl. Use a spatula to combine well and refrigerate for later use. To make the Sumai Island Salad Dressing, combine the Ponzu,extra virgin olive oil,sesame oil,peanut sauce,freshly squeezed lime juice and Sea Salt in a small bowl, whisk to combine and reserve in the refrigerator for later use. To make the Sumai Island Salad, Wash and clean the romaine hearts:dry the hearts and slice enough 1/4 inch strips to obtain 3 cups of loosely packed romaine hearts. Wash,Pick and dry enough cilantro leaves to obtain 1 cup of loosely packed clean cilantro leaves. Wash,Pick and dry enough Thai Basil leaves to obtain a 1/2 cup loosely packed. Place the Thai Basil leaves on a cutting board and cut into 1/8 inch strips. Clean,dry and cut the green onions into 1/8 inch strips on the bias to accumulate a 1/2 cup of loosely packed green onions… Combine the sliced rommaine hearts,cilantro,Thai Basil and green onion in a medium size bowl and refrigerate for later use. Take the 1/3 cup of dry roasted peanuts and pound with the bottom of a small saute' pan until finely crushed, reserve in a small bowl for later use. Do Not Refrigerate. To make the patties combine the Ponzu,Panang Curry Paste,peanut sauce and salt in a small bowl, mix together with a small whisk and set aside. In a large glass bowl spread out the ground chuck handling it as little as possible. Add the Ponzu curry mixture you have set aside and incorporate it into the beef, again handling it as little as possible. Form into 6 equal size patties to fit the Rolls. When the Grill is ready approximately 375 degrees, brush the grill rack with vegetable oil. Season each side of the patties with a pinch of sea salt and place on the grill; Cover and grill until browned on the bottoms, 4 to 5 minutes, Turn the patties and continue grilling until done to preference about 160 degrees internal temperature. During the last few minutes of cooking, Brush the 6 Sandwich rolls with one 1/6 teaspoon of extra virgin olive oil on each cut side. Place them cut and oiled side down on the grill until lightly toasted about 1 1/2 minutes. Remove the toasted buns and cover with foil to keep warm. Remove the patties when finished and cover with foil until placed on the dressed buns. To assemble the burgers generously dress each toasted side of the rolls with the chilled Tuk Tuk mayo.(approximately 3/4 of a tablespoon on each side). Take the Sumai Island Salad out of the fridge and toss with the Sumai Island Salad Dressing. Add the cooked patties to the mayo dressed bottom rolls, than equally distribute the dressed Sumai Island Salad over the patties. Equally disperse the crushed dry roasted peanuts over the salads. Cover the burgers with dressed top buns and serve.