Thai Peanut Butter BBQ Burgers with Bean Sprout Slaw

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Thai Peanut Butter BBQ Sauce
2 tablespoons Colavita olive oil
¼ cup grated onion
1 tablespoon minced ginger
1 clove minced garlic
2 teaspoons ground chipotle chili powder
2/3 cup crushed tomatoes
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
3 tablespoons brown sugar
3 tablespoons creamy peanut butter
2 tablespoons water

2 pounds ground chuck
¼ cup grated white onion
3 cloves minced garlic
½ cup chopped cilantro leaves
¼ cup sliced scallions
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon Chinese 5 spice powder

Remaining Ingredients
Juice of 1/2 a lime
2 tablespoons Colavita olive oil
1/8 teaspoon salt
1/8 teaspoon ground white pepper
1 cup mung bean sprouts
1/2 cup shredded Chinese cabbage
1/2 cup matchstick carrots
½ cup roasted salted peanuts
2 tablespoons sliced scallions
2 tablespoons chopped cilantro leaves
2 tablespoons vegetable oil for brushing on grill rack
6 good quality rolls, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Place a medium fireproof saucepan on the grill grate. Heat olive oil and cook onion, ginger and garlic for one minute. Add chipotle powder and stir to combine. Cook one minute. Add tomatoes, vinegar, Worcestershire sauce, mustard, brown sugar, peanut butter and water. Stir and cook five minutes. Remove from heat and set aside.

To make the patties, combine the ground chuck, grated onion, garlic, cilantro, scallions, salt, pepper and Chinese five spice powder in a large bowl, handling as little as possible. Shape into 6 patties. Loosely cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, 5-7 minutes on first side. Flip and brush top of patty with BBQ sauce. Cook the second side for 5-7 minutes (medium doneness) and brush the second side with BBQ sauce. During the last two minutes of cooking, place the rolls cut side down on the outer edges of the rack to toast lightly.

In a medium bowl, combine olive oil, dijon mustard, lime juice, salt and pepper. Add bean sprouts, cabbage, carrots, peanuts, scallions, cilantro leaves to the bowl. Toss to combine.

To assemble the burgers, place the roll bottoms on a serving platter and top with burger patties. Spoon equal portions of the bean sprout mixture over the top of each burger. Add the bun tops and serve.