Sweet-Hot Thai Burgers Recipe

Preparation

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

To combine the mayonnaise, mayonnaise, lemon juice and coriander in a small bowl. Cover with plastic wrap and set aside.

To make the salad, mix the lemon juice, garlic, olive oil, salt, sweet chili sauce, ginger, coriander and basil in a small bowl. Mix the cucumber, peppers and bean sprouts in a large bowl. Toss to coat with dressing. Cover with plastic wrap and set aside.

To make the burgers, combine the chuck, salt, sweet chili sauce, onion and potato pieces in a large bowl, handling as little as possible. Forms in 6 patties to fit the buns. Cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place patties on the grill, cover and cook, turning once, until preferably 5-7 minutes per side for medium doneness. Place rolls, cut down on the outer edges of the grill roast simmer in the last 2 minutes.

To assemble the burgers, a generous amount of coriander mayonnaise on pages roles. In the bottom of each pan, place a burger on the grill, followed by equal parts of the Thai salad, add the bread and serve.