The Ultimate Thai Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Pepper and onion salad:
2 large red bell peppers
2 med red onions
1½ lime
¼ cup extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
Green Chutney:
1 cup cilantro
2 gloves of garlic
¼ cup fresh ginger
1 ½ hot green Chile peppers
1/8 cup toasted peanuts
3 tablespoons fresh lime juice
1 teaspoon lime zest
2 pounds roughly ground sirloin
½ pound of smoked fatty bacon, ground
3 tablespoons fresh grated ginger
3 garlic cloves
2 green Chile peppers
¼ cup Sutter Home Zinfandel
3 tablespoons fresh chopped cilantro
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Vegetable oil, for brushing the grill rack
6 Kaiser Rolls split
1 Head of Romaine Lettuce



Directions: Preheat a gas grill to medium high heat. To make the pepper onion salad, slice the red pepper and onion into thin slices. Place in shallow bowl and sprinkle with the olive oil, lime juice, salt and pepper. Mix well and refrigerate until serving. To make the green chutney, blend the following in a food processor until smooth: cilantro, garlic, ginger, Chile peppers, peanuts, lime juice and lime zest. Separate Romaine leaves, sprinkle with olive oil. Refrigerate until ready to assemble burgers. To make the patties, combine the beef, bacon, ginger, garlic, green Chile, wine, salt and pepper in a large bowl. Mix well but avoid over working the meat. Divide meat into 6 equal portions and form patties to fit the rolls. Brush the grill rack with oil. Place hamburger patties on the rack, cover and grill approximately 5-6 minutes. Turn patties and grill additional 5-6 minutes. During the last few minutes, brush rolls with olive oil and toast lightly on the grill. To assemble the burgers, open each roll. On each roll bottom place romaine leaves making sure the lettuce completely covers the roll with small amount extending past the roll. Place patty on top of lettuce then drizzle green chutney over patty. Place an equal amount of the pepper and onion salad over chutney. Add the top roll and serve.