Tamarind Glazed Thai Burgers Sutter Home Build a Better Burger Contest Runner Up

Total Time:
49 min
Prep:
40 min
Cook:
9 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Tamarind Glaze:
  • 1/4 cup plus 2 tablespoons tamarind paste (wrapped in plastic with seeds or in jar)
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon Sutter Home Sauvignon Blanc
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Burgers:
  • 1 pound ground pork
  • 1 pound ground chicken (preferably 1/2 thigh meat and 1/2 breast meat, mixed)
  • 6 scallions thinly sliced, just white and pale green parts
  • 1 tablespoon plus 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons Sutter Home Sauvignon Blanc
  • 1/4 cup fresh cilantro, chopped, no stems
  • 1/4 cup fresh Thai basil or regular basil leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 2 teaspoons lime zest, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 tablespoons toasted sesame oil (for grilling)
  • 6 sesame hamburger buns
  • 1 large bunch watercress or arugula
  • 1 hot house cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced crosswise, making rings
Directions
Tamarind Glaze:
  • Combine ingredients in a small bowl. Mash tamarind paste and mix well with other ingredients. Strain into another small bowl, gently pushing any thick paste and tamarind seeds against the strainer with a spoon or spatula to get as much paste as possible, and to get a smooth consistency. Set glaze aside.

Burgers:
  • Prepare grill to medium-hot heat. In a large bowl combine first 7 ingredients mixing gently with hands or spoon. Add cilantro, basil, mint, lime zest, salt and pepper mixing gently with hands or spoon. Form into 6 patties.

  • Brush grill with toasted sesame oil. Place patties on grill. Cook until brown, about 4 minutes, then turn over. Brush with sesame oil and then baste with glaze. Cook until juices run clear when meat is pierced in the center, about 5 minutes depending on thickness. Toast buns lightly, while patties are cooking on the outer edges of the grill.

  • Serve placing some watercress (or arugula) the bottom half of the buns, then cooked patties and top with a little more tamarind glaze, cucumber slices, red pepper rings and top half of buns.


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