THE WICKED HOT BURGER
Steps:
- For the spice rub: Place paprika, garlic powder, salt, onion powder, ground mustard, black pepper and cayenne in a small bowl and whisk until everything is mixed thoroughly.
- For the Thousand Island dressing: Combine the mayo and ketchup in a medium bowl and mix with a spoon thoroughly until blended. Add the relish, pepper, salt, sugar, vinegar and onion and mix until well blended. Refrigerate for 2 hours.
- For the hot mess mix: Combine the jalapenos, pickles, bacon and onion in a medium bowl. Fold in 1 1/2 cups Thousand Island dressing until it becomes a thick, spreadable mixture.
- For the pigferno BBQ sauce: Grind up the jalapeno and habanero in a food processor. Combine in a saucepot with the ketchup, brown sugar, Worcestershire, vinegar, molasses, BBQ seasoning, cayenne and black pepper and bring to a slow boil over medium-high heat, then reduce the heat to low and simmer until the sauce becomes dark in color and thickens, 15 to 20 minutes. Let cool.
- For the wicked hot burger: Add 1/2 tablespoon spice rub to the beef in a medium bowl and mix thoroughly. Prepare four 8-ounce patties. Toast the buns with a light spread of butter. Cook the patties in a hot skillet to preferred doneness (medium-rare is recommended).
- Warm up the sliced pickled jalapenos on the grill or in a fry pan for about 30 seconds, then place them atop the cooked patties. Melt Cheddar over top of the jalapenos. Spread horseradish sauce on the bottom buns and add some shredded lettuce. Add the patties on top of the lettuce. Spoon on about 2 tablespoons of hot mess per burger. Spoon on or use a squeeze bottle to dollop 1 to 1 1/2 tablespoons pigferno BBQ sauce on each burger. Sprinkle the crispy jalapenos over the top to add some crunch.
SWEET HOT THAI BURGER
This sweet and spicy Thai burger recipe was the $50,000 grand prize winner at the 2007 Sutter Home Build a Better Burger Contest and Cook-Off. It was created by Karen Bernards. I'm curious to try it.
Provided by gailanng
Categories Meat
Time 40m
Yield 6 burgers
Number Of Ingredients 21
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
- To make the mayonnaise, whisk the mayonnaise, lime juice and cilantro in a small bowl. Cover with plastic wrap and set aside.
- To make the salad, whisk the lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro and basil in a small bowl. Combine the cucumber, red pepper, and bean sprouts in a large bowl. Toss with the dressing to coat. Cover with plastic wrap; set aside.
- To make the patties, combine the chuck, salt, sweet chili sauce, green onions and chip pieces in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap; set aside.
- When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
- To assemble the burgers, spread a generous amount of the cilantro mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the Thai salad, add the top bun and serve.
Nutrition Facts : Calories 422.9, Fat 23.1, SaturatedFat 3.5, Cholesterol 10.2, Sodium 1798.6, Carbohydrate 47.7, Fiber 4.9, Sugar 12.3, Protein 7.4
SWEET-HOT THAI BURGERS
This recipe was created by a woman in McMinnville, OR who won a national "Best Burger" contest hosted by Sutter Home.
Provided by ORLiberty
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Directions.
- Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
- To make the mayonnaise, whisk the mayonnaise, lime juice and cilantro in a small bowl. Cover with plastic wwrap and set aside.
- To make the salad, whisk the lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro and basil in a small bowl. Combine the cucumber, red pepper and bean sprouts in a large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside.
- To make the patties, combine the chuck, salt, sweet chili sauce, green onions and chips in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.
- When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning one until done to preference. 5-7 minutes on each side for medium. Place the buns, cut side down, on the outer edge of the grill rack to toast lightly during the last 2 minutes of grilling.
- To assemble the burgers, spread a generous amount of the cilantro mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the Thai sallad, add the top bun and serve.
- Makes 6 burgers.
Nutrition Facts : Calories 626.4, Fat 45.2, SaturatedFat 14.3, Cholesterol 114.5, Sodium 1929.6, Carbohydrate 23.6, Fiber 3.8, Sugar 9.6, Protein 30.8
THAI TURKEY BURGERS
Scrumptious healthy treats with a spicy Thai kick
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Place mince, breadcrumbs, curry paste, spring onions and egg into a large bowl. Season lightly, then mix well with your hands to combine. Divide into 4 and shape into burgers. Chill for 20 mins.
- Meanwhile, make the salsa and mayo. Brush the burgers with oil and grill for 7 mins each side, or until firm, golden and cooked through. Alternatively, cook on the barbecue.
- Once cooked, toast the rolls, cut-side up, under the grill. To serve, top the rolls with a turkey burger, add lettuce, cucumber, tomato slices and a spoonful of mayo or salsa and put the lids on.
Nutrition Facts : Calories 286 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 1.2 milligram of sodium
SKINNY THAI BURGERS WITH SWEET POTATO CHIPS & PINEAPPLE SALSA
A healthy, Asian-inspired beefburger with sweet potato fries and a fruity relish - a vibrant spin on a classic
Provided by Sarah Cook
Categories Lunch, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chips with the oil and some seasoning on a baking sheet. Roast for 40-45 mins until golden and crisp.
- Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.
- Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.
- When the chips have 10 mins to go, heat a non-stick frying pan or griddle and cook the burgers for 3-5 mins on each side until golden and cooked through. Serve the burgers in the buns with lettuce leaves and salsa piled on top, the sweet potato chips and extra chilli sauce for dipping.
Nutrition Facts : Calories 491 calories, Fat 15.5 grams fat, SaturatedFat 4.5 grams saturated fat, Carbohydrate 61.2 grams carbohydrates, Sugar 19 grams sugar, Fiber 7.6 grams fiber, Protein 26.2 grams protein, Sodium 1.5 milligram of sodium
SWEET HOT THAI GARLIC SAUCE
Make and share this Sweet Hot Thai Garlic Sauce recipe from Food.com.
Provided by littlemafia
Categories Thai
Time 10m
Yield 1 1/2 cup, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- In a small, heavy saucepan, combine the sugar, water, vinegar, garlic and salt.
- Bring to a rolling boil over medium heat.
- Stir to dissolve the sugar and salt and reduce the heat to low.
- Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the garlic chili sauce.
- Cool to room temperature before serving.
- Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. .
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- Add Cilantro (leaves and stems) to a food chopper or processor, along with garlic cloves, Thai birds eye chili, and soy sauce. Pulse till everything is incorporated and chopped up. Add mixture to your ground meat, mix just until incorporated, and place in the fridge for a few minutes to firm up. Especially if you are using ground turkey, this helps to form the burger patties a little easier.
- Using a peeler, peel long thin strips of cucumber and carrot. Then place in a jar with pickle juice and refrigerate for 30 minutes. If you don't have pickle juice then mix vinegar with a little sugar and quick pickle the cucumber and carrots.
- Form 4 burger patties, larger than the bun size, season the patty lightly with salt and pepper. Cook on a grill or cast iron skillet. I cook ground beef to around 155 degrees F and ground turkey to 165 degrees F. Use an instant read thermometer on the patties.
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