Total Time
35mins
Prep 20 mins
Cook 15 mins

This recipe was created by a woman in McMinnville, OR who won a national "Best Burger" contest hosted by Sutter Home.

Ingredients Nutrition

Directions

  1. Directions.
  2. Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
  3. To make the mayonnaise, whisk the mayonnaise, lime juice and cilantro in a small bowl. Cover with plastic wwrap and set aside.
  4. 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.
  5. To make the patties, combine the chuck, salt, sweet chili sauce, green onions and chips 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.
  6. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning one until done to preference. 5-7 minutes on each side for medium. Place the buns, cut side down, on the outer edge of the grill rack to toast lightly during the last 2 minutes of grilling.
  7. 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 sallad, add the top bun and serve.
  8. Makes 6 burgers.

Reviews

(1)
Most Helpful

This is truly one of the best burgers I have had. My kids love them too! The flavors of cilantro and ginger stand out. I have made this recipe twice. I used 16% fat hamburger, and 1/2 cup thai chili sauce the second time around due to the burgers falling apart otherwise.

mbtompkins November 19, 2007

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