cup spicy thai kettle chips, placed in a bag and smashed slightly (or other spicy potato chip)
tablespoons vegetable oil, for brushing on the grill rack
hamburger buns, split
Serving Size: 1 (1306) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 207 g49 %
Total Fat 23.1 g35 %
Saturated Fat 3.5 g17 %
Cholesterol 10.2 mg
Sodium 1798.6 mg
Dietary Fiber 4.9 g19 %
Sugars 12.3 g49 %
Protein 7.4 g
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
To make the mayonnaise, whisk the mayonnaise, lime juice and cilantro in a small bowl. Cover with plastic wrap and set aside.
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.
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.
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.
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.