Thai Pork Burgers with Tamarind Mayo, Cilantro Relish, and Cashew 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.


2 lb. ground pork
1 teaspoons kosher salt
1/2 cup finely chopped cilantro
1/4 cup fish sauce
2 Tablespoons tamarind paste
1/4 cup red onion, chopped
3/4 cup mayonnaise
1/4 cup tamarind paste
1 bunch cilantro
1/2 cup finely chopped cashews
1 tablespoon tamarind paste
1 tablespoon fresh lime juice
1 teaspoon salt
3 tablespoons peanut oil
1 1/2 cups finely shredded Napa cabbage
1/2 cup finely chopped cashews
1/4 cup red bell pepper, julienned
3 tablespoons lime juice
1/4 cup brown sugar
2 Tablespoons tamarind paste
1 tablespoon fish sauce
3 tablespoons peanut oil
Vegetable oil, for brushing on the grill rack
6 plain bakery style hamburger buns rolls, split



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

To make the patties: In a large bowl, combine the pork, salt, cilantro, fish sauce, tamarind paste, and red onion. Mix gently to combine, being careful not to over mix the meat. Divide the meat into six equal portions, making a small indention in the middle to prevent the burgers from bulging. Set aside.

To make the tamarind mayo: In a small bowl, combine the mayonnaise and tamarind paste. Blend well and set aside.

To make the relish: In a blender, pulse the cilantro, cashews, lime juice, tamarind paste, salt and peanut oil. Blend until thick. Remove and set aside.

To make the slaw: In a bowl, combine the cabbage, cashews, and red bell pepper. In a blender, pulse the lime juice, brown sugar, tamarind paste, fish sauce, and peanut oil. Lightly dress the cabbage mixture with the dressing.

When the grill is ready, brush the grill rack with vegetable oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F (for medium), about 4 minutes longer. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.

To assemble the burgers: Place the patties to the bottoms of the rolls. Top each burger with about 1/3 cup of slaw, and 2-3 Tablespoons of the relish. Spread about 2-3 Tablespoons of tamarind mayo on the bun top, and place atop burger.