To Thai For Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Thai Peanut spread:
½ cup crunchy peanut butter
1/3 cup lite coconut milk
 1 tablespoon soy sauce
½ teaspoon ground ginger
1 clove garlic minced
1 1/4 pound ground chuck
2 ½ tablespoons soy sauce
1 egg
½ cup chopped scallions
1 clove garlic minced
1/8 teaspoon ground ginger
¼ teaspoon curry powder
1/8 teaspoon nutmeg
1/2 teaspoon kosher salt
½ teaspoon fresh ground pepper
½ cup panko (Japanese bread crumbs)
Olive oil, for brushing the grill rack
6 kaiser rolls
1 package fresh bean sprouts (6 oz.)



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the crunchy peanut spread, combine the peanut butter, coconut milk, soy sauce, ginger and garlic in a bowl. Whisk together to combine. Mix well and set aside. To make the patties, combine the beef, soy sauce, egg, scallions, garlic, ginger, curry, nutmeg, salt, pepper in a large bowl. Mix well to combine. Add panko and mix, careful not to handle it for too long to avoid compacting them. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms,5 to 6 minutes. Turn the patties and continue grilling until done to preference, about 3 more minutes for medium rare- medium. In the last few minutes of cooking the patties, place the buns, cut side down, on the grill rack and grill until lightly toasted. To assemble the burgers, slice each Kaiser roll horizontally. Place the patty on the bottom half of Kaiser roll. Place a generous amount of peanut Thai spread on top of patty. Top the spread with a generous amount of bean sprouts. Top with the other half of the Kaiser roll and serve. Makes 6 burgers.