Sweet-Hot Thai Burgers tantalize your tastebuds with flavors of Asian fusion, including sweet chili.
Prepared in 25 minutes or less, every bite of these burgers is made better with Sutter Home Riesling.
PAD THAI SAUCE
1 tablespoon cornstarch
2 tablespoons fish sauce
2/3 cup crunchy peanut butter
2 tablespoons rice wine vinegar
1 teaspoon Asian chili sauce
3 tablespoons brown sugar
3 tablespoons water
1 cup bok choy, shredded
1/2 cup bean sprouts
1/2 cup carrots, cut into matchstick pieces
1/2 cup scallions, sliced
1/2 cup chopped peanuts
1/2 cup chopped pickled jalapenos
2 pounds ground chuck
1/2 cup grated white onion
3 cloves minced garlic
1/2 cup chopped cilantro leaves
2 teaspoons Asian chili sauce
2 teaspoons Chinese five-spice powder
1 teaspoon salt
1 teaspoon pepper
Vegetable oil, for brushing on grill rack
6 King’s Hawaiian Original Hamburger Buns
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the Pad Thai sauce, in a saucepan cook all of the ingredients over medium heat until thickened. Set aside.
To make the slaw, combine all of the ingredients in a bowl. Cover and refrigerate.
To make the patties combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
Brush the grill with olive oil. Place the patties on the grill, cover and cook, turning once, for 4 to 6 minutes on each side. During the final 2 minutes of cooking, place the buns, cut side down, around the outer edges of the grill to lightly toast.
To assemble, toss the slaw with the Pad Thai sauce. Place a burger patty on each bun bottom followed by some slaw. Add the bun tops and serve.