1. The Burger Meat
  2. 3/4 lb ground pork
  3. 3/4 lb ground beef
  4. 8-10 shrimp (recommend 16-20's) chopped
  5. 1/3 c regular bread crumbs
  6. 1 egg
  7. 1 tbs steak chop seasoning but 50/50 salt & pepper works fine
  8. The Marinade-Sauce
  9. 1/2 c fish sauce
  10. 3/4 c sugar
  11. 1 tbs yellow curry
  12. 3 cloves garlic rough chopped
  13. 1 3-4" piece of lemon grass, remove hard outside and rough chop
  14. 1 ts turmeric
  15. 7-10 leaves fresh basil chopped
  16. 1 lime juiced
  17. 1 shallot rough chopped
  18. 12-15 leaves cilantro rough chopped
  19. 1 ts of sesame oil
  20. OPTIONAL 4-8 Thai chilies chopped (depending on love of spice)
  21. The Curry Aoli
  22. 1/2 c mayo
  23. 2 ts turmeric
  24. 1 ts sesame oil
  25. The Burger Veggies
  26. 1 4" piece of julienned diakon
  27. 1 julienned carrot
  28. 1/4 c rice vinegar
  29. The Bun
  30. 4 store bought chiabbata buns are what we use & they work great
  31. Show recommended sweet veitenmese rolls or a French roll
  32. The Burger Fixings
  33. 12-15 leaves fresh basil
  34. 12-15 leaves fresh mint
  35. 20 ish leaves of cilantro
  36. 4 big green leaf lettuce without the core
  37. Thai chili sauce (we just use store bought)
  38. Steak chop seasoning or a 50/50 salt and pepper mix


  1. Lite your grill, always prefer charcoal but not everyone is a grill snob.

  2. Combine julienned The Burger Veggies and rice vinegar in a plastic container with resealable lid. Shake every 10-15 minutes throughout the rest of the cooking process so that all the vegetables become pickled.

  3. In a square baking dish or plastic dish combine all The Marinade-Sauce ingredients, whisk together with a fork and set aside.

  4. In a large mixing bowl combine all the ingredients for The Burger Meat and mix throughly. Form the burgers into nice 10oz round burgers about 5″ in diameter (thinner the better without jeopardizing the burgers ability to hold together)

  5. Using a spoon set aside some of The Marinade-Sauce in a small ramekin

  6. When your grill reaches full temp transfer The Marinade-Sauce and prepared burgers to the grill. Place each burgers, 1 by 1, in The Marinade-Sauce and then transfer to the grill (recommend a slotted spatula for this process). Apply whatever burger seasoning you chose above. Cook 4-5 minutes (depending on how hot your grill gets but this isn’t a burger you want to under cook).

  7. When its time to flip the burgers, place each one uncooked side down back in The Marinade-Sauce and then back on the grill, sprinkle with burger seasoning again and cook for another 4-5 minutes.

  8. Once the burgers reaches your desired doneness, remove and place the buns on the grill for toasting (you’re going to want your bun toasted to hold this bad boy together). Once toasted, head in to assemble this mouthwatering masterpiece.

  9. Apply a generous amount of The Curry Aoli to the bottom of the bun, stack a good layer of The Burger Vegetables, followed by piece to green leaf lettuce, the burger, spoon on a small amount of the set aside Marinade-Sauce, 2-3 basil leaves, 2-3 mint leaves, 3-5 cilantro leaves and then drizzle some sweet Thai chili sauce on the top of the bun and place accordingly. Slice that thing in half and get ready for a flavor explosion unlike any other.

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