Sweet Thai Burgers with Spicy and Sour Cucumbers

Ingredients

1 seedless cucumber, thinly sliced
1 Tablespoon rice wine vinegar
1 Tablespoon fresh lime juice
1 serrano chili unseeded, thinly sliced
1/2 teaspoon salt
1 1/2 pounds ground chuck
2 Tablespoons mild Sweet Thai Chile sauce
1 Tablespoon Thai fish sauce
1 Tablespoon minced fresh mint leaves
1 Tablespoon minced fresh cilantro leaves
1 teaspoon grated fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
Mild Sweet Thai Chile Sauce for topping cooked burger
1 Tablespoon peanut oil, for oiling grill rack
6 Hamburger buns

Instructions

In a meduim serving bowl, combine the sliced cucumbers, 1 Tablespoon rice wine vinegar, 1 Tablespoon lime juice, the thinly sliced serrano chile and 1/2 teaspoon salt. Let flavors meld until serving time. In a large bowl add the ground chuck, 2 Tablespoons mild Sweet Thai Chile Sauce, 1 Tablespoon Thai fish sauce,1 Tablespoon minced mint leaves, 1 Tablespoon minced cilantro, 1 teaspoon grated gingerroot, 1 teaspoon minced garlic and 1/2 teaspoon freshly ground black pepper. Combine, mixing gently until ingredients are distributed throughout the meat. Form into 6 flat patties. Make an indentation into the center of each pattie to keep them from puffing up as they grill. Preheat grill to high heat. When grill is hot, cover for 5 minutes to heat rack. Brush the rack with the 1 Tablespoon peanut oil. Place the burgers on the rack and grill uncovered for 2 minutes per side to sear meat. Move the burgers to the side away from direct heat. Place the hamburger buns on top of the burgers, the top buns directly on the the burgers and then the bottems. Close the grill and let the burgers finish cooking 5 more minutes. Place the bottem buns on a serving platter and top with the burgers and bun tops. Serve with extra mild Sweet Thai Chile Sauce and the cucumber/serrano chile slices. Serves 6