RECIPES: Recipe Details
GLAZED TAMARINDO BURGERS WITH COCO-GUACAMOLE AND MANGO SLAW
I grew up in Southeast Asia where sweet, spicy, salty and sour are often presented in the same dish, tantalizing all our taste buds as well as our sense of smell. I am happy that nowadays I can find fragrant kaffir lime leaves which perfume my burgers. To me my burger is a true fusion of my past and present
Ingredients for Glazed Burgers:
0.26 ounce pure tamarindo drink mix powder without sugar + 2 teaspoon, divided* [So, to confirm, 2 packages of drink mix powder are needed? / Jill]
3 teaspoon sambal oelek, divided
3 large Kaffir lime leaves, divided
4 tablespoon honey
1 cup SUTTER HOME GEWURZTRAMINER
6 tablespoon Korean Barbecue sauce*
1 tablespoon grated gingerroot
3 tablespoon coconut cream *
2 tablespoon coriander powder
1 tablespoon brown sugar
1 1/4 teaspoon salt
1 tablespoon grated garlic
1 cup finely chopped Thai basil
2 pounds ground 85/15 % chuck beef
6 Challah dinner rolls or pain au lait hamburger buns*
COLAVITA OLIVE OIL for brushing grill
For Coco - Guacamole :
2 large, ripe HASS AVOCADOES, mashed
1/2 cup coconut cream (not coconut milk)
2 teaspoon sambal oelek
3/4 teaspoon salt
3 tablespoon fresh lemon juice
For Mango Slaw:
3 cups julienne cut half ripe , peeled, pitted mangoes
1/4 seasoned rice vinegar
3 tablespoon sugar
4 tablespoon chopped Thai basil
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Prepare glaze: in a small saucepan place 2 teaspoon tamarindo powder, 1 teaspoon sambal oelek and 1 lime leaf (crushed). Add honey, Gewurztraminer, Korean barbecue sauce and ginger. Bring to a simmer over low heat on grill until thick and reduced to 3/4 cup. Set aside.
Prepare burgers: in a large bowl combine remaining tamarindo powder and sambal oelek. With a kitchen scissor, remove the main nerve of lime leaf. Cut leaf into hair fine shreds until you have 1 tablespoon. Add to bowl. Add all other ingredients except for rolls and oil. Avoid compacting beef. Shape into 6 patties to fit size of bread. Chill while preparing Coco-guacamole and Mango Slaw.
In one bowl mix all ingredients for coco guacamole. Chill.
In another bowl mix all ingredients for Mango slaw. Chill.
Brush grill with oil and heat until hot. Place patties on grill. Lower heat to medium and grill patties about 4 minutes on one side, then flip. Grill 3-4 minutes more with hood closed or until desired doneness. Towards end of grilling, brush burgers on both sides with reserved glaze.. Take off fire, let rest.
Split bread rolls and warm them by placing them on periphery of grill. To assemble: spread coco guacamole on cut side of rolls. Place patties on bottom rolls , top with drained mango slaw and cover with top roll. Serve.
Yields: 6 servings
I used following brands for various ingredients:
Klass for the tamarindo powder, available at Fiesta in 0.26 ounce envelopes.
Lee Kum Kee for the Korean Barbecue sauce
Arroy for Coconut Cream (not coconut milk)
Challah dinner rolls are available at Fiestaâ€™s.