Are you sitting down? Because when you taste this burger, I swear you will fall over. It is a religious experience and will fill you with joy. And best of all…this burg is a tastebud-party that you can hold in your HAND! YOUR HAND! This will revolutionize your tailgating burger experience. For those of us that don’t get to partake in burger buns, here is your chance at handheld goodness.
Portable spicy burger snacks are the best….especially when they are topped with peanut sauce. Mmmmm.
This burger comes at you with green curry, spicy siracha sauce, tangy pickled slaw, herby freshness, and then the holy moly frijole PEANUT SAUCE. Seriously, this peanut sauce will change your life. Stick this recipe in your back pocket and USE IT. I am now an amazing fan of peanut butter on burgers. For a paleo friendly sauce, just replace the peanut butter with almond butter or sunbutter.
Really. Just try it. Trust me. You won’t look back.
Your life will consist of BPS and APS…life Before Peanut Sauce (BPS) on burgs and life After Peanut Sauce (APS) on burgs.
Now the ingredient list below is a bit lengthy. But don’t let that scare you. These burgs come together pretty quickly once you get everything prepped. I promise it is worth it and it will blow the mind of anyone that you serve it to. These also are great sliders to prepare for a crowd for football watch parties. But if you make them, just invite me. Because I can’t get enough of them.
Thai Burger Wraps with Spicy Peanut Dressing
Green Curry Burger Ingredients
- 1 lb ground beef
- 1/2 Tablespoon fish sauce
- 1/2 Tablespoon soy sauce
- 1 Tablespoon green curry paste
- 1/4 cup green onions, diced
- 1/4 cup cilantro, chopped
- 1/2 Tablespoon siracha
- 1/4 teaspoon sea salt
- Asian pickled slaw
- ¼ Cup fresh cilantro leaves, chopped
- ¼ Cup fresh basil leaves, chopped
- ¼ Cup fresh mint leaves, chopped
- 4 leaves of green cabbage
- 1 lime, sliced into 4 slices
Thai Spicy Peanut Sauce
- 1 Tablespoon fresh ginger, peeled and grated
- 1 clove garlic, minced
- 1/3 cup unsalted creamy peanut butter (or almond butter or sunbutter)
- 1 Tablespoon soy sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon lime juice
- 1 Tablespoon honey
- 1 teaspoon Siracha
- ¼ Cup water
- Making Patties: Combine all of the ingredients in a large bowl and mix with hands until ingredients are distributed throughout meat. Try to handle as lightly and as little as possible so that the meat does not become compact and tough when cooking. Marinate meat for 15 minutes before making patties. After 15 minutes, lightly form the meat into 4 equal-portioned patties, about ¾-inch thick. Make a dimple in the middle of the patty, pressing down with thumb or fingers. This will keep the burger from bulging and maintains juiciness.
- Peanut Sauce: Combine all ingredients in a food processor or blender. Blend until smooth. Set aside.
- Cooking Patties: Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side.
- Wrap Fixins and Toppings: Mix herbs in a bowl and set aside. Wash cabbage leaves and allow to dry.
- Assembling Burger Wraps: Lay out washed and dried cabbage leaves. Spread 1 teaspoon of siracha in the bottom of each cabbage leaf. Then on top of the cabbage leaf, place one grilled patty, then one heaping tablespoon of peanut sauce, then add 1/3 C of pickled slaw, and then top with one heaping tablespoon of herb mixture. Spread additional siracha and fresh lime juice on top of your burger wrap.