Thai Style Cheddar Burgers With Carrot Chips
Ingredients
- Sauce
- 2 tablespoons sesame oil
- 3 garlic cloves-chopped
- 1 ginger root, 3 inches long-chopped
- 3 Cups soy sauce-low sodium
- 1 tablespoon tamarind pulp
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 1 tablespoon sweet Thai chili paste
- Carrot Chips
- 2 medium carrots
- 3 Cups sunflower oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 Cup fresh dill-chopped
- 2 Pounds ground beef,80/20 lean to fat ratio
- 6 tablespoons sauce
- 1 tablespoon black sesame seeds
- 1 Cup scallions-green part, chopped
- 12 slices crusty Italian bread-1 inch thick, cut to burger size
- 12 sharp cheddar cheese slices
- Oil to brush grill
Instructions
- Preheat grill to medium high
- Sauce
- Away from hottest spot on the grill, heat sesame oil, add garlic, ginger, cook 2 minutes. Add soy sauce, tamarind pulp, honey, fish sauce, chili paste, move to middle of grill, cook sauce until it boils and thickens, 3-4 minutes, stirring frequently. Remove from heat, keep warm.
- Carrots Chips
- With carrot peeler, slice strands into medium bowl. Heat oil in 3 quart pot 3-4 minutes, test with a carrot strand, fry in batches 4-5 minutes until brown. Remove with slotted spatula to paper towel lined platter, salt and pepper. Repeat until finished, pour chips into medium bowl, add dill, toss, keep warm until assembly.
- Brush grill with oil
- Burgers
- Shape burgers into 6 equal parts with 1 tablespoon sauce mixed in; spread more sauce on top and bottom of burgers, grill in hottest part of grill 3-4 minutes per side for medium rare with cover closed. Place on medium sheetpan, remove from high heat, sprinkle with sesame seeds and scallions.
- Toast bread on both sides, place 1 slice of cheese on each slice.
- Assembly
- Using another sheetpan place patties on 6 bread slices, add more sauce, top with carrot chips, cover with remaining 6 bread slices. Close grill, let all ingredients blend 2-3 minutes.
- Serve very hot.