- Peanut Sauce
- 1 ½ lb. ground pork
- 3 Tbsp. minced fresh ginger
- 4 scallions, chopped (we used this plus an extra ½ cup chopped scallions*)
- 1 Tbsp. chili garlic sauce
- 4 burger buns, split and toasted (we used sesame seed buns)
- Chayote Slaw, for topping
- Slaw dressing
- 2 Tbsp. fresh lime juice
- 1 Tbsp. brown sugar (we used light brown sugar)
- 1 Tbsp. fish sauce
- 2 cups julienned chayote
- 1 cup fresh mung bean sprouts
- ½ cup seeded and thinly sliced English cucumber
- ½ cup chopped scallion greens (they suggest this will take about 5 scallions)
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
- 1 jalapeño, seeded and thinly sliced (optional) (we used it and left the seeds in)
- Slaw dressing
- In a large bowl, whisk the peanut sauce ingredients together, leaving it off to the side for now.
- Add the burger ingredients to a food processor**, pulsing until combined. Shape the meat mixture into 4 (½-inch thick) patties (we made a little indent in the middle of the patties).
- Preheat your grill*** to medium-high, brushing the grill grate with oil afterwards (we used vegetable oil). Grill the patties, covered***, for 4 minutes per side or until fully cooked (4 minutes per side did the job for us).
- While the burgers are cooking, make the slaw. In a small bowl, whisk together the slaw dressing ingredients. In a large mixing bowl, add the slaw ingredients to it, pouring the dressing over it afterwards, tossing to combine.
- Spread the peanut sauce on the buns, put the burger on and top with the Chayote Slaw.
*I tried to make all the components at the same time and accidentally added the ½ cup of chopped scallions meant for the slaw to the bowl with the burger ingredients. Turned out to be a happy accident though !
**We just mixed the burger ingredients together by hand in a large mixing bowl.
***We cooked our burgers on an indoor grill and didn’t cover them while they cooked.
All the components together made a tasty burger ! We tried the slaw on its own and it was too spicy to eat as a side dish but on the burger, the heat gets tempered down to a nice level. The slaw also adds a nice crunchy texture to the burger. The flavor of green onion comes through in the patty but you won’t need a breath mint because of it. Peanut sauce adds more flavor and a creaminess to the burger. Don’t know if this really counts as Thai but it does count as being delicious !
We got this recipe from Cuisine Tonight.
We weren’t paid in any form to promote Cuisine Tonight.
Take care everybody !