Thai Peanut Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


3/4 cup Mirin cooking wine
1/2 cup soy sauce
3 tablespoons peanut oil
3 teaspoons sesame oil
3 tablespoons fresh lime juice
1-1/2 teaspoons crushed red pepper
1/2 cup green onions, sliced
1/4 cup cilantro leaves, chopped
1/3 cup matchstick carrots
1 -16 ounce bag of coleslaw mix
3/4 cup roasted peanuts, chopped
1/2 cup soy sauce
3 cloves garlic, minced
2 pounds ground chuck
6 Sesame Seed Kaiser rolls, split
2 tablespoons Hoisin sauce
1/2 cup mayonnaise + 3 tablespoons
6 thick slices Swiss cheese
vegetable oil for grill



Preheat gas grill to medium high-heat.

Combine first six ingredients (through red pepper) in a small bowl. In a large bowl combine coleslaw mix, green onion, cilantro and matchstick carrots. Pour dressing over coleslaw mix and toss to blend.

Prepare beef patties: Place ground chuck in large mixing bowl and knead in chopped peanuts, soy sauce and garlic. Form into six -1/3 pound burgers and set aside. Lightly spread Kaiser roll halves with three tablespoons of mayonnaise (about one teaspoon per half). Check grill temperature. Lightly brush grill with vegetable oil. Place beef patties in the center of grill and cook about four to five minutes. Turn carefully with metal spatula. Cook for another four minutes (or until desired degree of doneness). Once patties are almost done, place Kaiser rolls, split side down along grill edge. Grill for about three minutes, checking often. Remove buns and burgers from grill. Top each burger with slice of Swiss cheese.

To assemble burgers: On bottom bun spread two to three tablespoons coleslaw followed by burger patty. On top bun spread one teaspoon Hoisin sauce and one tablespoon mayonnaise and place on top of burger patty.