Ingredients
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
Preparation
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.
