Thai Peanut Butter Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Thai Peanut Butter Sauce:
½ cup smooth natural peanut butter
1 tablespoon hoisin sauce
1 ½ tablespoons chili paste with garlic
1 clove garlic, minced
1 tablespoon fresh lime juice
1 cup unsweetened coconut milk
1 ½ teaspoons brown sugar (or to taste)
2 scallions, sliced
2 pounds Ground chuck
1 tablespoon hoisin sauce
2 tablespoons fresh cilantro, washed and chopped
2 tablespoons fresh sweet or Thai basil, washed and chopped
1 small shallot, minced
1 clove garlic, minced
1 ½ teaspoons Kosher salt
½ teaspoon fresh ground black pepper
2 – 3 tablespoons vegetable oil for brushing on grill rack
6 Onion rolls, split
12 Boston lettuce leaves, washed
2 carrots, washed, peeled and shredded
1 medium Cucumber, washed and thinly sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the sauce, spoon the peanut butter into a small grill safe saucepan, add the hoisin sauce, chili paste, garlic, fresh lime juice, coconut milk, brown sugar and scallions. Simmer for 5 minutes being careful not to boil, cover and remove from heat. Set aside until needed.

To prepare the patties, place the ground chuck into a large bowl, add the hoisin sauce, cilantro, basil, shallot, garlic, salt and pepper. Handling the mixture as little as possible, mix thoroughly. Shape into 6 roll size patties.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 – 3 minutes of grilling.

To assemble the burgers lay patties on bottom rolls, generously spoon the Thai peanut butter sauce over the patties, and layer with 2 lettuce leaves, 1-2 spoonfuls of shredded carrots and 3-5 cucumber slices. Place top roll and serve.