Thai Veal Burger Sliders with Peanut SauceSteven Raichlen
Thai Veal Burger Sliders with Peanut Sauce
- Yield: Makes 8 sliders
- 2 pounds ground veal, well chilled
- 2 scallions, trimmed, white and green parts thinly sliced crosswise
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- 1 Thai bird chile or other hot chile, seeded and minced (for spicier burgers leave the seeds in)
- 3 tablespoons chopped fresh cilantro, plus 8 cilantro sprigs for serving
- 1 kaffir lime leaf, cut into hair-thin slivers (optional) or 2 Thai or regular basil leaves, thinly slivered
- 2 tablespoons Thai fish sauce (one good brand is Red Boat)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Freshly ground black pepper
- 8 Hawaiian slider rolls or regular slider rolls, cut sides lightly buttered or oiled
- Peanut Sauce (see recipe)
- 1 cucumber, seeded and cut into matchstick slivers
- 1 carrot, peeled and cut into matchstick slivers
Step 1: In a large mixing bowl, combine the veal, scallions, garlic, ginger, chile, cilantro, kaffir lime leaf or basil, fish sauce, cumin, coriander, and pepper. Wet your hands with cold water and mix well with your fingers.
Step 2: Divide the meat mixture into 8 equal portions and form into patties. Use the back of a teaspoon or your thumbs to make a shallow depression in one side of each burger. (This helps prevent the burgers from puffing up in the center as they cook.) Place on a plate lined with plastic wrap; cover with more plastic wrap and chill until ready to cook. The slider patties can be made several hours ahead.
Step 3: Set up the grill for direct grilling and preheat to high. Brush and oil the grill grate.
Step 4: Arrange the burgers, depression side down, on the grate. Grill, turning once, until cooked to an internal temperature of 160 degrees, 3 to 4 minutes per side. (Insert the probe of an instant-read thermometer through the side of the burger.) Grill the cut sides of the rolls on until browned, 30 seconds; watch carefully.
Step 5: To assemble the sliders, place a burger on each toasted roll. Top with peanut sauce, cucumber, carrot, and cilantro sprigs. Dig in!
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