Sweet Hot Thai Burger

This sweet and spicy Thai burger recipe was the $50,000 grand prize winner at the 2007 Sutter Home Build a Better Burger Contest and Cook-Off. It was created by Karen Bernards. I'm curious to try it.

• Ready In: 40 mins
• Yields: 6 burgers

Ingredients

• Cilantro Mayonnaise

• 1  cup mayonnaise
• 1  tablespoon lime juice
• 1⁄4 cup  chopped cilantro

• Thai Salad Topping

• 1⁄4 cup fresh lime juice
• 2  garlic cloves, chopped
• 1  tablespoon extra virgin olive oil
• 3⁄4 teaspoon kosher salt
• 2  teaspoons  bottled  Thai sweet chili sauce (like Mae Ploy)
• 1  tablespoon  peeled and grated fresh ginger
• 1⁄2 cup  chopped fresh cilantro
• 1⁄4 cup  chopped fresh basil
• 1  English cucumber, cut into matchsticks
• 1  red bell pepper, cut into matchsticks
• 1 1⁄2 cups fresh bean sprouts

• The Patties

• 2  lbs  freshly ground  chuck
• 2  teaspoons kosher salt
• 3⁄4 cup  bottled  Thai sweet chili sauce
• 4  green onions, sliced
• 1  cup  spicy thai kettle  chips, placed in a bag and smashed slightly (or other spicy potato chip)
• 2 -3  tablespoons  vegetable oil, for brushing on the grill rack
• 6  hamburger buns, split

Directions

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; 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; 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.