RECIPES: Recipe Details
The Ameri-Thai Burger
Over the last few months I have been expanding the ingredients I experiment with in new recipes. Many of the new products I have tried are often found in Thai cuisine. This burger recipe emerged from a few trials, resulting in a fusion of American and Thai culinary favorites.
6 tablespoons mayonnaise
1 1/2 teaspoons coconut extract
6 tablespoons Kraft Original BBQ sauce
6 tablespoons Thai Sweet Chili Sauce (Aroma Chef brand)
2 pounds ground chuck
2 tablespoons minced lemon grass
1/2 cup diced white onion
2 teaspoons salt
1 teaspoons black pepper
3 firm, ripe bananas
1-2 tablespoon olive oil for searing
Vegetable oil, for brushing on the grill rack
6 large good quality Kaiser rolls, split
6 Bibb lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the coconut mayonnaise: Combine the mayonnaise with the coconut extract in a small bowl and mix well. Cover and refrigerate until needed.
To make the smothering sauce: In a small bowl combine the BBQ sauce and sweet chili sauce until thoroughly mixed. Cover the bowl and set aside until needed.
To prepare the patties: Combine the ground chuck, lemon grass, onion, salt, and pepper in a large bowl, handling the meat as little as possible while mixing well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Cover with plastic wrap and set aside.
To prepare the bananas, first peel then slice the bananas in half (width wise) then slice lengthwise into 1/8-1/4 inch thick slices. Heat a large, heavy fire-proof skillet, thinly coated with the olive oil on the grill. Add the banana slices (in batches to ensure slices are not burned) and sear for 1-2 minutes, until fragrant and both sides begin to brown. Transfer to dish wrapped in foil to keep warm.
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. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. When the patties are done cooking, remove them from the grill and cover each patty with equal portions of the smothering sauce, making sure both sides are equally covered.
To assemble the burgers: Evenly spread the mayonnaise over the top sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, and an equal portion of the seared bananas. Add the roll tops and serve.