Ingredients Jump to Instructions ↓

  1. For the cilantro mayonnaise

  2. 1 cup mayonnaise

  3. 1 tablespoon lime juice

  4. 1/4 cup chopped cilantro

  5. For the Thai salad topping

  6. 1/4 cup fresh lime juice

  7. 2 cloves garlic, chopped

  8. 1 tablespoon extra virgin olive oil

  9. 3/4 teaspoon kosher salt

  10. 2 teaspoons bottled Thai sweet chili sauce

  11. 1 tablespoon peeled and grated fresh ginger

  12. 1/2 cup chopped fresh cilantro

  13. 1/4 cup chopped fresh basil

  14. 1 English cucumber, cut into matchsticks

  15. 1 red bell pepper, cut into matchsticks

  16. 1 1/2 cups fresh bean sprouts

  17. For the patties

  18. 2 pounds freshly ground chuck

  19. 2 teaspoons kosher salt

  20. 3/4 cup bottled Thai sweet chili sauce

  21. 4 green onions, sliced

  22. 1 cup spicy Thai kettle chips (or other spicy potato chip), placed in a bag and smashed slightly

  23. 2-3 tablespoons vegetable oil, for brushing on the grill rack

  24. 6 good-quality potato hamburger buns, split

Instructions Jump to Ingredients ↑

  1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

  2. To make the mayonnaise, whisk the mayonnaise, lime juice, and cilantro in a small bowl. Cover with plastic wrap and set aside.

  3. 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.

  4. 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 and set aside.

  5. 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.

  6. 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.


Send feedback