½ tsp. black pepper (we used freshly ground black pepper)
4 Tbsp. gochujang sauce (such as Bibigo Gochujang Hot & Sweet Sauce), divided (we used Annie Chun’s gochujang sauce)
1 lb. ground pork
½ cup panko (Japanese-style breadcrumbs)
6 scallions, cut into 1 ½-inch pieces
3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
1 ½ Tbsp. rice vinegar
2 tsp. toasted sesame oil
1 tsp. granulated sugar
8 Little Gem lettuce leaves or romaine lettuce heart leaves (we used romaine lettuce heart leaves)
¼ cup roasted salted peanuts, chopped
Chopped fresh cilantro
Preheat your grill to medium-high (between 400 to 450 degrees) or heat a grill pan over medium-high heat and lightly grease it. In a large mixing bowl, stir the egg, ginger, garlic, salt, pepper and 1 tablespoon of the gochujang sauce together. Add the pork and panko into the bowl and gently mix everything using your hands until just combined. Divide the meat mixture into 24 (1 ¼-inch) meatballs (weighing roughly 1 ounce each). Thread the meatballs, alternating with the green onion pieces, onto 8 (8-inch) skewers (we used wooden skewers that we had soaked for at least 30 minutes).
Place the kebabs on the lightly greased grill grate or grill pan (we used a grill and lightly greased the grate with vegetable oil). Grill uncovered for 12 to 14 minutes or until lightly charred and fully cooked, turning occasionally.
In a small bowl, whisk the soy sauce, vinegar, oil, sugar and remaining gochujang together until combined. Lay one skewer on each of the leaves, spooning 2 teaspoons of the sauce over each kebab, followed by sprinkling on the peanuts and cilantro. Serve with lime wedges and the remaining sauce.
You don’t have to but for ourselves, we slid the meatballs and green onions off the skewer and wrapped them in the lettuce leaves before eating.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Bibigo, Annie Chun’s, or Southern Living.
4 scallions, chopped (we used this plus an extra ½ cup chopped scallions*)
1 Tbsp. chili garlic sauce
4 burger buns, split and toasted (we used sesame seed buns)
Chayote Slaw, for topping
2 Tbsp. fresh lime juice
1 Tbsp. brown sugar (we used light brown sugar)
1 Tbsp. fish sauce
2 cups julienned chayote
1 cup fresh mung bean sprouts
½ cup seeded and thinly sliced English cucumber
½ cup chopped scallion greens (they suggest this will take about 5 scallions)
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
1 jalapeño, seeded and thinly sliced (optional) (we used it and left the seeds in)
In a large bowl, whisk the peanut sauce ingredients together, leaving it off to the side for now.
Add the burger ingredients to a food processor**, pulsing until combined. Shape the meat mixture into 4 (½-inch thick) patties (we made a little indent in the middle of the patties).
Preheat your grill*** to medium-high, brushing the grill grate with oil afterwards (we used vegetable oil). Grill the patties, covered***, for 4 minutes per side or until fully cooked (4 minutes per side did the job for us).
While the burgers are cooking, make the slaw. In a small bowl, whisk together the slaw dressing ingredients. In a large mixing bowl, add the slaw ingredients to it, pouring the dressing over it afterwards, tossing to combine.
Spread the peanut sauce on the buns, put the burger on and top with the Chayote Slaw.
*I tried to make all the components at the same time and accidentally added the ½ cup of chopped scallions meant for the slaw to the bowl with the burger ingredients. Turned out to be a happy accident though !
**We just mixed the burger ingredients together by hand in a large mixing bowl.
***We cooked our burgers on an indoor grill and didn’t cover them while they cooked.
All the components together made a tasty burger ! We tried the slaw on its own and it was too spicy to eat as a side dish but on the burger, the heat gets tempered down to a nice level. The slaw also adds a nice crunchy texture to the burger. The flavor of green onion comes through in the patty but you won’t need a breath mint because of it. Peanut sauce adds more flavor and a creaminess to the burger. Don’t know if this really counts as Thai but it does count as being delicious !
We got this recipe from Cuisine Tonight.
We weren’t paid in any form to promote Cuisine Tonight.
1 medium-size jalapeño pepper, seeded and minced (we left the seeds in)
2 Tbsp. fresh lime juice
Start off by making the Cilantro-Jalapeño Cream: take a small mixing bowl out and mix all the Cilantro-Jalapeño Cream ingredients together in it. Let the mixture stand at room temperature for 30 minutes before using unless you’re making this in advance. If you do make this in advance, simply put a lid on the bowl and stick it in the fridge for up to 2 days.
To make the patties, take a large mixing bowl out and add to it the ground sirloin, ground chuck, salt, black pepper and the minced pickled jalapeño slices, mixing everything together gently. Divide the meat mixture into 6 portions, each portion getting shaped into a 5-inch wide patty. Preheat your grill to medium-high heat (we used our grill pan). Grill the pineapple slices for 1 to 2 minutes per side, leaving them off to the side for now. Grill each patty for 4 to 5 minutes on each side (covered with the grill lid*) or until the patty’s fully cooked (we went for 4 minutes per side).
To assemble the burger, place a patty on the bottom bun followed by the cilantro jalapeño cream, a grilled pineapple slice, avocado slices (2 or 3 can fit on one burger depending on the size of the slice), a cilantro sprig, and finally the top bun.
*Since we were cooking indoors with our grill pan, we didn’t put a lid on the pan.
This was a really tasty burger. You think it’s going to be really spicy but the pineapple and avocado tone down the heat a lot. We might have had our heat up too high because the patties were a little dry but the cilantro-jalapeño cream and avocado slices made up for it.
We found this recipe in Southern Living.
We weren’t paid in any form to promote Southern Living.
4 beef ribeye steaks (each steak is supposed to be 1 ½-inches thick but our boneless steaks weren’t that thick)
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 teaspoons dried ground oregano
2 teaspoons dried ground thyme
1 ½ teaspoons pepper (we used freshly ground black pepper)
1 teaspoon salt (we used kosher salt)
1 teaspoon lemon-pepper seasoning (we used McCormick Perfect Pinch)
1 teaspoon cayenne pepper*
1 teaspoon ground red pepper*
Brush the steaks lightly with the oil. In a small mixing bowl, stir together all the seasonings. Sprinkle the seasoning over both sides of the steaks, pressing the seasoning into the meat (we used all of the seasoning mixture). Cover the steaks and let them sit in the fridge for an hour.
Grill the steaks over medium heat, covered (or you can broil them 4 inches from the heat) for 7 to 8 minutes on each side** or until the meat reaches your desired level of doneness (145 degrees for medium-rare, 160 for medium and well done at 170 degrees).
Let the steak sit for five minutes before cutting into it.
*Cayenne and ground red pepper are the same thing but we still used 2 teaspoons of it.
** Since our steaks weren’t as thick, we were able to get them cooked to medium-rare cooking them for just 3-4 minutes per side.
-14 ounces lean ground pork
-10 ounces fresh chorizo
-½ cup panko bread crumbs
-3 Tbsp. minced shallot
-2 Tbsp. finely chopped fresh Italian parsley leaves
-4 garlic cloves, minced or pushed through a press (we minced our garlic cloves)
-1 tsp. ground cumin
-½ tsp. smoked paprika
-½ tsp. dried thyme
-½ tsp. kosher salt
-¼ tsp. freshly ground black pepper
-4 hamburger buns, split
-Extra-virgin olive oil
1.) Take a large mixing bowl out and add the patty ingredients to it, gently mixing them together until thoroughly blended. Using wet hands*, make 4 loosely packed patties that are roughly 4 inches in diameter and 1 inch thick. Don’t press the meat together too much or the patties will end up being tough. Using either your thumb or the back of a spoon (we used our thumb), make an 1-inch wide shallow indentation in the center of the patty to help prevent any puffing up while cooking on the grill. Stick the patties in the fridge in a single layer for anywhere from 30 minutes to 6 hours, covering the patties if you’re leaving them in longer than one hour. We decided to leave ours in for 2 hours.
2.) Prepare your grill for direct cooking over medium heat.
3.) Place the patties on the grill and close the lid, cooking the patties for 12 to 13 minutes or until the patties register 145 degrees on a thermometer, flipping halfway through or once the patties release from the grill without sticking. If flare-ups do occur, briefly move the patties over indirect heat. You’ll have to use a thermometer to know when the patties are done due to the chorizo staying kind of pink even when it’s cooked. During the last minute or so of cooking the patties, brush the cut sides of the buns with the extra-virgin olive oil and place them (cut side down) on the grill to get toasted. Remove the patties and buns from the grill, assemble them by simply placing a patty between a top and bottom bun and enjoy !
*Since we mixed the patty mixture together with our hands, we didn’t bother trying to get our hands any wetter than they already were.
Toasting the buns helps support the patty and keeps them from getting squished but this is still delicious even if you skip toasting the buns. We used a grill pan to cook the patties and it still turned out delicious. The patties have enough moisture and flavor that you don’t need any toppings to enjoy this burger !