Thai Burger with Coconut Peanut SauceJul 21 2011 by
My husband and I were lucky enough to not only get married in Hawaii but to honeymoon there was well. We spent 3 awesome weeks exploring Oahu and Maui and loved every second of it. One of our favorite parts of Maui was eating at Cheeseburger in Paradise which was located literally steps away from our hotel. They served a burger that had a slice of grilled pineapple on top and we could not get enough of it! Now this was back in the days of our ‘unhealthy’ eating before we opened our eyes to genetically modified food products and all the health problems that go along with eating ‘crap’! I wanted to recreate a cleaned up version of our favorite burger from that time and this not only hit the mark but is our new favorite burger. The combination of the sweet grilled pineapple with the delicious thai coconut flavors is to die for! This may seem like a complicated recipe but it’s really very simple! The coconut peanut sauce is divine and can be used as a dip for veggies or even as a topping for a veggie wrap. Enjoy!
Ingredients for Coconut Peanut Sauce:
- 2 tbsp no salt added peanut butter, room temperature
- 1 tbsp raw honey or coconut nectar
- 3 tbsp vinegar
- 3 tbsp coconut milk
- 1/2 tbsp lime juice
- 1/2 tsp sesame oil
- 1 small clove garlic, minced
- 1/4 tsp fresh ginger, finely grated
- 1/4 tsp red pepper flakes
Ingredients for Thai Burgers:
- 1 pound organic grass fed lean ground sirlion
- 1 tbsp fresh ginger, finely grated
- 1-2 tbsp red pepper flakes
- 1 tbsp tahini
- 1/4 cup pure pineapple juice (or puree some fresh pineapple – this works great too!)
- 4 pineapple slices
- 4 Homemade Hamburger Buns or your favorite hamburger buns of choice
- 1/2 medium cucumber, thinly sliced
- 1 medium carrot, thinly sliced
- 1 cup bean sprouts
Preparation for Coconut Peanut Sauce:
- In a large bowl mix together all the ingredients until smooth.
- The sauce will start to thicken once it’s refrigerated. You may need to add a little water and stir to thin it out if it thickens too much.
Preparation for Thai Burgers:
- In a large bowl add ground sirlion, ginger, red pepper flakes, tahini and pineapple juice.
- Using your hands, mix well until thoroughly combined.
- Using a burger press (you can use your hands but I recommend a burger press to get perfectly shaped burgers) form the meat into 4 patties (about 1/4 pound each).
- Preheat your grill on high heat and following the directions for your specific grill model, grill the burgers to your desired doneness.
- In the last few minutes of grilling add the pineapple slices to the grill and grill each side for about 1 minute.
- Remove from grill and place each patty on a hamburger bun and top with 1-2 tbsp coconut peanut sauce, a slice of grilled pineapple, some cucumber, carrot and bean sprouts.
Nutritional Info for Coconut Peanut Sauce:
Makes approximately 10 tbsp.
Serving size 1 tbsp.
Nutrients per serving: Calories: 37.5, Cal. from Fat: 25.5, Total Fat: 2.5g, Sat. Fat: 1g, Carbs: 2.5g, Fiber: .5g, Sugars: 1.5g, Protein: .5g, Sodium: 1mg, Chol: 0mg
Nutritional Info for Thai Burgers:
Makes 4 burgers.
Serving size 1 complete burger (includes bun, pineapple, toppings and sauce).
Nutrients per serving: Calories: 313.5, Cal. from Fat: 70, Total Fat: 7.5g, Sat. Fat: 2.5g, Carbs: 53.5g, Fiber: 6.5g, Sugars: 21.5g, Protein: 29.5g, Sodium: 94mg, Chol: 65mg
Store any leftover coconut peanut sauce in an airtight container in the fridge for up to 5 days. My husband and I love to use the sauce on Thai Lettuce Wraps and my kids love dipping their veggies in it.