Smoky, sweet, and savory with just the right amount of heat.
Have you ever seen that show “Bob’s Burgers”? The husband and I love it and always crack up at the creative names they come up with to name their” Burger of the Day.”
Some of our favorites:
She’s a Super Leek Burger (comes with braised leeks)
We’re Here, We’re Gruyere, Get Used to It Burger
These Collards Don’t Run Burger
Chorizo Your Own Adventure Burger
And, of course, the blog’s namesake: The “If Looks Could Kale” Burger.
So of course once I served up this (delicious) burger to the husband he had to ask what I was going to call it.
Me: “Uh, the Thai Burger?”
Nice. Real creative.
Here’s the recipe for the yet-to-be-named burger. Try it and help me think of a clever name – post it in the comments!
Makes: 4 Burgers
[For the patties]
- 1 LB lean ground beef
- 1/4 cup grated carrots
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. minced garlic
- 1 Tbsp. chopped cilantro
- 1 Tbsp. peanut sauce (you can make your own authentic Thai peanut sauce, or you can use store bought)
- 2 tsp. Sriracha
- 1 tsp. fish sauce
- 1 tsp. reduced sodium soy sauce
- 1 tsp. sesame oil
[For the burger]
- 4 whole-wheat hamburger buns
- 4 lettuce leaves
- 4 pineapple rings (search Amazon for “Pineapple Corer” and prepare to be amazed)
- 1/2 onion, sliced into thick rings, keeping the sections together
- Additional peanut sauce for garnish
- Additional cilantro for garnish
- 4 Tbsp. Sriracha Mayo (combine mayonnaise, Sriracha, and some sweet chili sauce in a bowl)
- Start by making the patties. In a large bowl, combine the ground beef, carrots, ginger, garlic, cilantro, peanut sauce, Sriracha, fish sauce, soy sauce, and sesame oil until just combined. Avoid overworking the meat or it can become dry.
- Divide the meat into four portions and work them into hamburger patties.
- Fire up your grill! I used our pellet grill and they came out fantastic.
- Place a cast iron or other BBQ-safe piece of cookware on the grill and place the intact onion rings in with a bit of oil (grapeseed works best as it has a very high smoke point) and some salt & pepper.
- Slice your pineapple into rings. If you are using canned pineapple, try to find the kind packed in natural juices instead of syrup.
- Once your grill is hot (I set our pellet grill to 400 degrees Fahrenheit), place the patties on the grate and close the lid. After 5-7 minutes, flip the patties. The patties should have grill marks on them and feel a little firm. If they are still floppy when you try to turn them it may be too soon. Once flipped, they will need another 5-7 minutes on the other side until they are done.
- Meanwhile, Flip the onion rings in the cast iron skillet to get the opposite sides nice and golden.
- Place the pineapple rings directly on to the grill grate. After 2-3 minutes, give them a flip. They are done when both sides have beautiful brown grill marks.
- Place both sides of your buns, interior side down, on your grill. Check them closely as they go from not done to burnt pretty quickly.
- Grab yourself a big platter and take everything off the grill.
- Assemble your burgers: Bottom bun, Sriracha mayo, lettuce, burger patty, onion, pineapple, peanut sauce, cilantro, top bun.
- Serve with an easy cucumber and onion salad or just have a couple beers.
- This is also delicious without the bun if you are watching your carbs – just wrap everything up in a big piece of lettuce and dig in!
Nutrition (per burger):
469 calories, 21 g. fat, 32 g. protein, 41 g. carbs, 6 g. fiber. WW PointsPlus: 12