Sweet Hot Thai Burgers Food

SWEET HOT THAI BURGER

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.

THAI BURGERS

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
• Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

THAI TUNA BURGERS WITH GINGER-LEMON MAYONNAISE

Steps:

• In a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the sugar and 1 teaspoon of salt. Season with pepper and let stand for 1 hour at room temperature.
• In a mortar or medium bowl, using the back of a spoon, mash the ginger with the garlic, chile and remaining 1 teaspoon of sugar to a paste. Stir in the fish sauce, cilantro and basil. On a clean cutting board, thinly slice the tuna. Stack the slices and cut into thin matchsticks. Cut the matchsticks into rough cubes, then chop until the pieces are roughly 1/8 inch. Add the tuna to the ginger paste and stir until evenly combined.
• Using lightly moistened hands, shape the tuna mixture into 4 patties about 1 inch thick. Set them on a large plate lined with plastic wrap. Refrigerate the tuna burgers for 20 minutes.
• Light a grill. In a small bowl, combine the vegetable oil with the sesame oil. Lightly brush the burgers and the cut sides of the buns with oil. When the fire is medium hot, brush the grate with oil. Grill the burgers for 6 minutes, turning once, for medium rare. Move the burgers away from the heat and grill the cut sides of the buns until toasted, 1 minute.
• Combine all the Ginger-Lemon Mayonnaise ingredients in a small bowl.
• Drain the cucumber salad. Spread the Ginger-Lemon Mayonnaise on the cut sides of the buns and set the tuna burgers on the bottoms. Top with the cucumber salad and peanuts. Cover the burgers with the buns and serve.

SKINNY THAI BURGERS WITH SWEET POTATO CHIPS & PINEAPPLE SALSA

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.

SWEET-HOT THAI BURGERS

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.