Recipe for Tamarind Glazed Thai Burgers 
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Yield:
6 servings
Ingredients:
Amount Ingredient
Tamarind Glaze: ----------------
1/4 cup + 2 tablespoons tamarind paste (wrapped in plastic with seeds or in jar)
2 tbl maple syrup
1 tbl rice vinegar
1 tbl Sutter Home Sauvignon Blanc
1 tbl lime juice
2 x cloves garlic, minced
1 tbl fresh ginger, minced
1 tsp salt
1/4 tsp pepper
----------------- Burgers: ----------------
1 lb ground pork
1 lb ground chicken (preferably 1/2 thigh meat and 1/2 breast meat, mixed)
6 x scallions thinly sliced, just white and pale green parts
1 tbl + 1 teaspoon fresh ginger, minced
2 x cloves garlic, minced
2 tbl soy sauce
2 tbl 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 tsp lime zest, minced
1 tsp salt
1/2 tsp pepper
1/2 tbl toasted sesame oil (for grilling)
6 x sesame hamburger buns
1 lrg bunch watercress or arugula
1 x hot house cucumber, thinly sliced
Instructions:
Instructions: 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.

Procedure:
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 six 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) on 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.

Makes six servings. Serve with Sutter Home Sauvignon Blanc or

Gewurztraminer.

Norma Molitor

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