Your Pad or mine? Thai burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 ½ pounds ground sirloin
1 tablespoons black bean garlic sauce
juice of 1 lime
½ cup of extra virgin olive oil
3 cloves of garlic
1 tablespoons fish sauce
1 bunch green onion, diced
2 eggs
¼ lb beach sprouts
½ cup chopped fresh cilantro
1 teaspoon salt
1 teaspoons ground black pepper
Olive Oil for brushing on the grill rack
6 Ciabatta buns
4 Roma Tomatoes
2 cups Mustard
2 cups Mayonnaise



Prepare a medium hot grill either via a bed of coals in a charcoal grill or on a gas grill. To make the patties, combine the ground sirloin, black bean garlic sauce, juice of lime, olive oil, garlic, fish sauce, green onion, eggs, bean spouts, cilantro, salt and pepper in a large bowl. Fold gently until mixed. Do not over fold. Divide the mixture into 6 equal portions and for the portions into patties. Slice Roma tomatoes lengthwise into ¼” thick slices. Place Tomatoes aside until assembling burgers. When the grill is heated as stated above, brush the grill rack with olive oil lightly. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes each side for medium. During the last few minutes place the Ciabatta buns, cut side down, on the outer edges of the grill to brown lightly. To assemble burgers, spread Mustard on top cut sides of each bun. Spread the Mayonnaise over the bottom cut sides of each bun. On each bottom, place two leaves lettuce, and patty . Top with two slices tomato and serve.