RECIPES: Recipe Details

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Crying Tiger Beef Burgers (with Green Papaya Slaw, and Sriracha Avocado Spread)

Ingredients 

Patties

2 pounds ground beef chuck

2 tablespoons Asian fish sauce

1 shallot, finely chopped

2 teaspoons minced ginger

2 teaspoons minced garlic

1 teaspoon Sriracha or other Asian hot chile sauce

1 small hot fresh chili pepper, seeded and minced

2 tablespoons chopped cilantro

1/2 teaspoon salt

Green Papaya Slaw

2 tablespoons fresh lime juice

1 tablespoon Asian fish sauce

2 teaspoons palm sugar or brown sugar

2 tablespoons vegetable oil

1-1/2 cups shredded green papaya

1/2 cup shredded carrots

2 plum (Roma) tomatoes, halved and thinly sliced

2 tablespoons cilantro leaves, chopped

1 tablespoon fresh mint leaves, chopped

Sriracha Avocado Spread

2 small Hass avocados

2 teaspoons fresh lime juice

1 teaspoon Sriracha or other Asian hot chile sauce

Vegetable oil, for brushing on the grill rack

6 sesame buns, split

Instructions 

Preheat a gas grill to medium high or prepare a medium-hot fire in a charcoal grill with a cover.

To make the patties, combine the ground chuck, fish sauce, shallot, ginger, garlic, hot sauce, chile pepper, cilantro, and salt in a large bowl, handling as little as possible. Shape into 6 equal patties to fit the bun size. Loosely cover with plastic wrap and set aside.

To make the slaw, whisk together lime juice, fish sauce, brown sugar, and oil in large bowl. Add green papaya, tomatoes, carrots, cilantro, and mint; toss to mix. Chill until serving.

To make the aioli, mash the avocado, lime juice, and hot sauce together in small bowl. Chill until serving.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the avocado mixture over the cut sides of the buns. Place a patty on each bun bottom and top with equal portion of the slaw (slightly drained). Add the bun tops and serve.

Makes 6 burgers

Comments 

This burger was inspired by one of my favorite Thai dishes, "Crying Tiger Beef." So named, because it is reputed to make one howl like a tiger, due to its liberal use of chilies. I’ve added a cool and crisp green papaya slaw and sriracha-spiked avocado spread to make this a burger to remember. A glass (or two) of Sutter Home White Zinfandel sends this burger deliciously over the top.