Thai Burger with Sweet Chili Peanut Sauce and Pickled Shallots
A bold, Thai-inspired burger seasoned with a Thai inspired dry rub and topped with a sweet chili peanut sauce and pickled shallots. Juicy, spicy, and perfectly balanced with fresh toppings—this burger is a flavor-packed twist on a classic.
Servings: 4
Cost: $10
Ingredients
For the burgers
- 1 pound ground beef
- 4 buns
- 2 tablespoons Thai Inspired Seasoning or just salt and pepper
- crushed peanuts, cilantro for garnish
For the sweet chili peanut sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons peanut butter creamy or chunky
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or lime juice
For the pickled shallots
- 1 large shallots sliced thin
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 tablespoons white sugar
- 1 teaspoons kosher salt
Instructions
For the sweet chili peanut sauce
- Combine the sweet chili sauce, peanut butter, soy sauce and rice vinegar in a small bowl and whisk to combine. Can be used immediately or refrigerated for 4 days.
For the pickled shallots
- Combine the rice vinegar, water, sugar and salt in a small pot and bring to a boil. Once it comes to a boil, remove from heat and let cool for about 5 minutes
- Place the sliced shallots in a glass or plastic container. Pour the pickling liquid over the shallots and let cool to room temperature. Can be used after thirty minutes or stored in the fridge for up to a week.
For the burger
- Set up grill for medium high direct heat at around 450℉.
- Form the 1/4 pound burger patties and season. Place over direct heat and cook until desired internal temperature.
- Assemble the burger with the patties, buns and sweet chili sauce. Garnish with cilantro and crushed peanuts if desired. Serve immediately and enjoy!