Aired May 5, 2008
4 thin scallions, finely chopped
1-inch knob ginger, grated
1 clove garlic, grated or finely chopped
1 small red chili pepper, seeded and finely chopped (substitute 1 jalapeo if unavailable)
1 tablespoon (a palmful) ground coriander
1 tablespoon grill seasoning
1 egg yolk
Salt and pepper
1 tablespoon vegetable or canola oil
8 small crusty rolls, 3-inch diameter
For the Thai Satay Slaw:
1 rounded tablespoon peanut butter, crunchy or smooth
1 tablespoon soy sauce
1/3 cup store-bought sweet chili sauce or combine 2 tablespoons honey, 1 tablespoon rice wine vinegar and 1 tablespoon hot sauce
1/2 red bell pepper, thinly sliced
1/4 seedless cucumber, peeled and cut into thin strips
1/4 head iceberg lettuce, shredded
1/2 cup basil, shredded or torn
1 bag exotic chips, such as Terra Brand (optional)
Combine meat, scallions, ginger, garlic, chili pepper, coriander, grill seasoning, egg yolk, salt and pepper in a bowl and form 8 small patties, each about three inches in diameter.
Heat a large nonstick skillet with oil over medium-high heat and cook patties 4 minutes on each side.
While the patties cook, lightly toast the rolls and make the slaw: In a small mixing bowl, loosen the peanut butter in the microwave for 20 seconds then whisk in the soy sauce, either sweet chili sauce or honey, rice wine vinegar and hot sauce. Toss the red bell pepper, cucumber, lettuce and basil with the dressing.
Place patties on bun bottoms and top with slaw salad and bun top. Serve chips or Lime Noodles alongside.