Yield: 3 Servings
Garlic, peeled – 4 cloves
Cilantro, chopped – 2 Tbsp.
Whole black pepper – 1 tsp.
Ground beef – 1 lb.
Ketchup – ½ cup
Bottled Thai sweet chili sauce- ½ cup
Kaffir lime leaves, julienned- 2
Basil leaves, julienned – 6
Mayonnaise – 2 cups
Soy sauce – 1 Tbsp.
Sesame oil – 2 tsp.
Sugar – 1 Tbsp.
Limes, juiced – 2
Toasted ground coriander – 1 pinch
Cabbage, shredded – 2 lb.
Bean sprouts – 1 cup
- In mortar, grind garlic, cilantro and black pepper to paste and add to beef. Form three patties; refrigerate 10 to 15 minutes.
- Grill until cooked to desired doneness.
- To make THAI chili sauce, combine ketchup, bottled chili sauce, kaffir lime leaves and basil. Set aside.
- To make slaw, whisk together mayonnaise, soy sauce, sesame oil, sugar, juice from limes and coriander. Toss with cabbage and bean sprouts to reach desired consistency. Refrigerate one hour to blend flavors. Serve with burgers and T.H.A.I. sweet chili sauce.