Thai Two-Beef Burger with Lime-Cilantro Slaw
1 pound ground sirloin
3/4 pound ground chuck
2 tablespoons sugar, divided
3 teaspoons fresh ginger, peeled, minced, divided
3 teaspoons fish sauce, divided
1 teaspoon chili-garlic sauce, divided
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced, divided
1/2 cup mayonnaise
2 tablespoons, plus 1/2 cup chopped fresh cilantro, divided
1 teaspoon, plus 1/4 cup fresh lime juice, divided
2 tablespoons rice wine vinegar
3 cups prepackaged coleslaw mix with carrot pieces
1/4 cup sliced green onions
Peanut oil for brushing
6 sesame-seeded Kaiser rolls, split
Marinate Beef: In a large bowl, use a wooden spoon to mix together the ground sirloin and ground chuck. Add 1 tablespoon sugar, 1-1/2 teaspoons ginger, 1-1/2 teaspoons fish sauce, 1/2 teaspoon chili-garlic sauce, black pepper and 2 cloves minced garlic; mix gently to combine ingredients. Cover with plastic wrap and refrigerate for at least 30 minutes, interrupting at least once to redistribute the ingredients by re-mixing with the wooden spoon.
Make Cilantro Mayonnaise: In a small bowl, whisk together the mayonnaise, 2 tablespoons cilantro and 1 teaspoon lime juice. Add salt to taste. Cover and refrigerate at least 30 minutes.
Make Slaw: In a medium bowl, combine the remaining 1/4 cup lime juice, remaining 1 teaspoon sugar, rice wine vinegar, remaining 1-1/2 teaspoons ginger, remaining 1-1/2 teaspoons fish sauce, remaining 1/2 teaspoon chili-garlic sauce and the remaining 2 cloves minced garlic. Add the coleslaw, onions and the remaining 1/2 cup chopped fresh cilantro; toss to combine. Cover and refrigerate at least 30 minutes.
Preheat a gas grill on Medium-High.
Form the meat mixture into six (6) equal-sized burgers; brush both sides of each burger lightly with peanut oil and place on the preheated grill. Cook for 7 to 10 minutes, then turn and cook on the opposite side for an additional 6 to 8 minutes. Also at this time, brush the cut-sides of the rolls lightly with peanut oil and place them, cut-sides down, on the grill and cook until toasted and nicely grill-marked, about 2 minutes.
Remove rolls to serving plates and spread each cut-side with a thin layer of the cilantro mayonnaise. Remove burgers and place them on the bun bottoms. Top each burger with a generous portion of slaw. Cover with a burger top and serve.