This sweet and spicy Thai burger recipe was the $50,000 grand prize winner of the 2007 Sutter Home Build a Better Burger Contest and Cook-Off. It was created by Karen Bernards and features an Asian-inspired take on the classic American burger.
This is a perfect spin on a classic dinner and is sure to be a hit with your family and guests.
Ingredients
For Cilantro Mayonnaise:
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1 cup mayonnaise
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1 tablespoon lime juice
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1/4 cup cilantro ,chopped
For the Thai Salad Topping:
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1/4 cup lime juice
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2 cloves garlic, chopped
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1 tablespoon extra-virgin olive oil
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3/4 teaspoon kosher salt
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2 teaspoons Thai sweet chili sauce
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1 tablespoon ginger, peeled and grated
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1/2 cup cilantro, chopped
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1/4 cup basil, chopped
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1 English cucumber, cut into matchsticks
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1 red bell pepper, cut into matchsticks
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1 1/2 cups bean sprouts
For the Patties:
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2 pounds freshly ground chuck
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2 teaspoons kosher salt
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3/4 cup Thai sweet chili sauce
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4 green onions, sliced
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1 cup spicy Thai kettle chips, smashed slightly
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2 to 3 tablespoons vegetable oil
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6 potato buns
Steps to Make It
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
To Make Mayonnaise
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Gather the ingredients.
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Whisk mayonnaise, lime juice, and cilantro in a small bowl.
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Cover with plastic wrap and set aside.
To Make Salad
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Gather the ingredients.
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Whisk lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro, and basil in a small bowl.
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Combine cucumber, red pepper, and bean sprouts in a large bowl.
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Toss with dressing to coat.
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Cover with plastic wrap and set aside.
To Make Patties
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Gather the ingredients.
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Combine chuck, salt, sweet chili sauce, green onions, and chip pieces in a large bowl, handling as little as possible.
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Shape into six patties.
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Loosely cover with plastic wrap and set aside.
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When grill is ready, brush grill rack with vegetable oil.
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Place patties on rack, cover, and cook, turning once until done to preference, five to seven minutes on each side for medium.
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Place buns, cut side down, on outer edges of grill rack to toast lightly during last two minutes of grilling.
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To assemble burgers, spread a generous amount of cilantro mayonnaise over cut sides of buns.
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On each bun bottom, place a grilled patty, followed by equal portions of Thai salad. Add the top bun and serve.
Nutrition Facts (per serving) | |
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1554 | Calories |
102g | Fat |
84g | Carbs |
73g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 1554 |
% Daily Value* | |
Total Fat 102g | 131% |
Saturated Fat 24g | 118% |
Cholesterol 225mg | 75% |
Sodium 1895mg | 82% |
Total Carbohydrate 84g | 31% |
Dietary Fiber 4g | 16% |
Total Sugars 37g | |
Protein 73g | |
Vitamin C 72mg | 358% |
Calcium 253mg | 19% |
Iron 10mg | 57% |
Potassium 1502mg | 32% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |