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Categories:
boneless beef chuck vegetable oil lemon juice Peanut Sauce scallions lime juice garlic ginger salt freshly ground pepper Peanut Sauce shallots garlic smooth peanut butter vegetable oil Red Curry light coconut milk lime juice brown sugar mayonnaise cilantro
Viewed: 71 - Published at: 7 years agoIngredients
- 2 pounds boneless beef chuck (15% fat), cut into 1-inch cubes
- 4 tablespoons vegetable oil
- 3 tablespoons fresh lemon juice
- 3 tablespoons Thai peanut sauce (recipe follows)
- 2 minced scallions
- 1 tablespoons fresh lime juice
- 2 minced garlic cloves
- 1 teaspoon grated fresh ginger
- 1 teaspoon fine sea salt
- 1 teaspoon freshly-ground pepper
- Thai peanut sauce:
- 3 medium shallots, minced
- 2 medium garlic cloves, minced
- 1 cup smooth peanut butter, regular not natural
- 2 tablespoons vegetable oil
- 1 teaspoon Thai red curry paste
- 1 cup light coconut milk
- 1 tablespoon fresh lime juice
- 1/2 teaspoon brown sugar
- Garnish:
- Mayonnaise, preferably Hellmann's or Best Foods
- Cilantro leaves, roughly chopped
Method
- In a large bowl whisk together the oil and lemon juice. Add beef, toss to coat it well, and set aside to marinate while preparing sauce.
- In a small heavy saucepan heat oil over moderate heat until hot but not smoking, add shallots, garlic, and curry paste, stirring, until fragrant, about 1 minute.
- Stir in peanut butter and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown
- sugar, and salt to taste. Set aside
- Prepare grill to medium-high heat. Drain marinade off beef and discard. Place beef in a food processor in batches, and pulse/chop to a medium-fine grind.
- Transfer each batch as chopped to a cutting board. Add peanut sauce, scallions, lime juice, garlic, ginger, salt and pepper. Mix well and divide into 6
- portions. Shape each portion into a patty, approximately the diameter of Kaiser rolls. Make a deep depression in the center of each patty, place on grill
- cook 10 minutes, turning once after 5 minutes until an instant thermometer inserted in the side of each burger registers 160 degrees.
- Place split rolls on grill, cut side down, for 2 or 3 minutes just long enough to toast them. Place each burger on a roll spread lightly with mayonnaise, top with
- a heaping spoonful of peanut sauce, cilantro and other half of the roll.
