Thai Burger with peanut sauce


  • Peanut Sauce
    • 1/3 cup creamy peanut butter
    • ¼ cup fresh lime juice
    • 2 Tbsp. hoisin sauce (we used the recipe for hoisin sauce from the Hoisin Sloppy Joes)
    • 1 Tbsp. low-sodium soy sauce
    • 1 Tbsp. honey
    • 1 Tbsp. toasted sesame oil
    • 1 Tbsp. chili garlic sauce
    • 2 tsp. minced fresh ginger
    • 2 tsp. minced garlic
  • Burgers
    • 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
    • Slaw
      • 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)


  1. In a large bowl, whisk the peanut sauce ingredients together, leaving it off to the side for now.
  2. 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).
  3. 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).
  4. 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.
  5. 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 !

Spicy 50/50 Burgers


  • ¾ lb. ground chuck
  • ¾ lb. hot Italian sausage, casings removed
  • Salt and pepper (we used kosher salt and freshly ground black pepper)
  • 2 Tbsp. extra-virgin olive oil
  • 8 slices of Monterey Jack cheese (½ lb.) (we used Kraft Big Slice Hot Habanero cheese slices)
  • 2 Tbsp. water
  • 4 brioche hamburger buns, split and toasted
  • 1 cup cilantro leaves
  • Thickly sliced hot or sweet pickled peppers, for serving (don’t know if it counts as thick, but we used pickled jalapeño slices)


  1. Take a medium-sized mixing bowl out and mix the chuck and sausage together in it until it looks like they are thoroughly mixed together. Divide the meat mixture into 4 sections, shaping each section into a 4-inch patty that’s about ¾-inch thick. Season the patties with the salt and pepper (we only seasoned one side of the patty).
  2. Take a large cast-iron skillet and pour the olive oil in, setting the heat high enough for the oil to start shimmering (we went with medium-high heat). Add  the patties into the skillet, pressing them down a little with a spatula until they’re only about ½-inch thick. Cook the patties over high enough heat that they become really crusty on the bottom in 2 to 3 minutes. Flip the burgers over and cook them for another 2 minutes or until well browned. Place 2 slices of cheese* on each burger and pour the water into the skillet. Immediately put the lid on the skillet and let it cook for another minute or two or until the cheese has fully melted and the burgers are fully cooked.
  3. Place the cheeseburgers on the toasted buns and top with the cilantro leaves and sliced pickled peppers. Put the top bun on and eat right away !

*Our cheese slices were bigger than the size of the patties so we folded each slice in half before putting them on the patty.


This might be the most successful we’ve ever been at melting cheese on a burger thanks to their method ! The flavor of the hot Italian sausage definitely comes through in this. The patty is so rich that it’s really nice having the fresh cilantro and the acidity from the pickled jalapeño slices. We do wish that there had been some kind of spread to go with this but having some of the pickling juice dripping from the peppers on the burger did help some.

We got this recipe from Food And Wine.

We weren’t paid in any form to promote Kraft or Food And Wine.

Take care everybody !

Pineapple-Jalapeño Burger


  • 1 lb. ground sirloin
  • 1 lb. ground chuck
  • 1 tsp. salt (we used kosher salt)
  • ½ tsp. freshly ground pepper
  • 1/3 cup pickled sliced jalapeño peppers, minced
  • 6 (¼-inch-thick) pineapple slices
  • Avocado slices
  • 6 fresh cilantro sprigs (forgot to use)
  • 6 hamburger buns (we used whole wheat buns)
  • Cilantro-Jalapeño Cream
    • ½ cup sour cream
    • ¼ cup chopped fresh cilantro
    • 1 medium-size jalapeño pepper, seeded and minced (we left the seeds in)
    • 2 Tbsp. fresh lime juice


  1. Start off by making the Cilantro-Jalapeño Cream: take a small mixing bowl out and mix all the Cilantro-Jalapeño Cream ingredients together in it. Let the mixture stand at room temperature for 30 minutes before using unless you’re making this in advance. If you do make this in advance, simply put a lid on the bowl and stick it in the fridge for up to 2 days.
  2. To make the patties, take a large mixing bowl out and add to it the ground sirloin, ground chuck, salt, black pepper and the minced pickled jalapeño slices, mixing everything together gently. Divide the meat mixture into 6 portions, each portion getting shaped into a 5-inch wide patty. Preheat your grill to medium-high heat (we used our grill pan). Grill the pineapple slices for 1 to 2 minutes per side, leaving them off to the side for now. Grill each patty for 4 to 5 minutes on each side (covered with the grill lid*) or until the patty’s fully cooked (we went for 4 minutes per side).
  3. To assemble the burger, place a patty on the bottom bun followed by the cilantro jalapeño cream, a grilled pineapple slice, avocado slices (2 or 3 can fit on one burger depending on the size of the slice), a cilantro sprig, and finally the top bun.

*Since we were cooking indoors with our grill pan, we didn’t put a lid on the pan.

This was a really tasty burger. You think it’s going to be really spicy but the pineapple and avocado tone down the heat a lot. We might have had our heat up too high because the patties were a little dry but the cilantro-jalapeño cream and avocado slices made up for it.

We found this recipe in Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Bobby’s Thai Turkey Burgers with Red Curry Mayo


  • Red Curry Mayo
    • 1/3 cup fat-free mayonnaise (we used regular Hellmann’s Mayo)
    • 2 teaspoons Thai red curry paste
    • Finely grated peel of 1 lime
    • 1 tablespoon lime juice
    • 1 teaspoon honey
  • Burgers
    • 1 package (20 oz.) ground turkey breast
    • ½ cup finely chopped dry-roasted peanuts
    • 1/3 cup chopped fresh cilantro
    • 3 tablespoons chopped fresh mint
    • 2 teaspoons Thai red curry paste
    • Finely grated peel of 1 lime
    • 1 tablespoon lime juice
    • ½ teaspoon salt (we used kosher salt)
    • ¼ teaspoon pepper (we used freshly ground black pepper)
    • 4 hamburger buns, split (we used whole-wheat buns)
    • 4 leaves lettuce (we used red leaf lettuce)


  1. Take a small bowl out and mix together all the red curry mayo ingredients in it. Put a lid on the bowl afterwards and leave it in the refrigerator until the burgers are ready to be served.
  2. Start heating up your gas or charcoal grill (we used a grill pan). In a large mixing bowl, add all the burger ingredients (excluding the buns and lettuce). Divide the mixture into 4 patties that are ½-inch thick.
  3. Once the grill is at a medium heat, brush oil over the grill rack and put the patties on the grill. Cover the grill and cook the patties for 9 to 12 minutes, (flipping halfway through) or until the patties reach 165 degrees.
  4. Place the lettuce on the buns, followed by the patties and spread the red curry mayo over the top of the patties*, followed by putting the bun on top.

*The sauce tasted so good that we spread a light amount on both the bottom and top bun but we actually think the burger would be even better with additional sauce so we’re going to double the sauce recipe next time we make this.


Recipe source unknown.

We weren’t paid in any way to promote Hellmann’s Mayo.

Take care everybody !

Pork Chorizo Burger

Patty Ingredients

  • 14 ounces lean ground pork
  • 10 ounces fresh chorizo
  • ½ cup panko bread crumbs
  • 3 Tbsp. minced shallot
  • 2 Tbsp. finely chopped fresh Italian parsley leaves
  • 4 garlic cloves, minced or pushed through a press (we minced our garlic cloves)
  • 1 tsp. ground cumin
  • ½ tsp. smoked paprika
  • ½ tsp. dried thyme
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper

Additional Ingredients

  • 4 hamburger buns, split
  • Extra-virgin olive oil


  1. Take a large mixing bowl out and add the patty ingredients to it, gently mixing them together until thoroughly blended. Using wet hands*, make 4 loosely packed patties that are roughly 4 inches in diameter and 1 inch thick. Don’t press the meat together too much or the patties will end up being tough. Using either your thumb or the back of a spoon (we used our thumb), make an 1-inch wide shallow indentation in the center of the patty to help prevent any puffing up while cooking on the grill. Stick the patties in the fridge in a single layer for anywhere from 30 minutes to 6 hours, covering the patties if you’re leaving them in longer than one hour. We decided to leave ours in for 2 hours.
  2. Prepare your grill for direct cooking over medium heat.
  3. Place the patties on the grill and close the lid, cooking the patties for 12 to 13 minutes or until the patties register 145 degrees on a thermometer, flipping halfway through or once the patties release from the grill without sticking. If flare-ups do occur, briefly move the patties over indirect heat. You’ll have to use a thermometer to know when the patties are done due to the chorizo staying kind of pink even when it’s cooked. During the last minute or so of cooking the patties, brush the cut sides of the buns with the extra-virgin olive oil and place them (cut side down) on the grill to get toasted. Remove the patties and buns from the grill, assemble them by simply placing a patty between a top and bottom bun and enjoy !

*Since we mixed the patty mixture together with our hands, we didn’t bother trying to get our hands any wetter than they already were.


Toasting the buns helps support the patty and keeps them from getting squished but this is still delicious even if you skip toasting the buns. We used a grill pan to cook the patties and it still turned out delicious. The patties have enough moisture and flavor that you don’t need any toppings to enjoy this burger !

Don’t know where we got this recipe from unfortunately.

Take care everybody !