Sweet Hot Thai Burger - cooking recipe

Ingredients

Cilantro Mayonnaise
1 cup mayonnaise
1 tablespoon lime juice
1/4 cup chopped cilantro
Thai Salad Topping
1/4 cup fresh lime juice
2 garlic cloves, chopped
1 tablespoon extra virgin olive oil
3/4 teaspoon kosher salt
2 teaspoons bottled Thai sweet chili sauce (like Mae Ploy)
1 tablespoon peeled and grated fresh ginger
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 English cucumber, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 1/2 cups fresh bean sprouts
The Patties
2 lbs freshly ground chuck
2 teaspoons kosher salt
3/4 cup bottled Thai sweet chili sauce
4 green onions, sliced
1 cup spicy thai kettle chips, placed in a bag and smashed slightly (or other spicy potato chip)
2 -3 tablespoons vegetable oil, for brushing on the grill rack
6 hamburger buns, split

Preparation

Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
To make the mayonnaise, whisk the mayonnaise, lime juice and cilantro in a small bowl. Cover with plastic wrap and set aside.
To make the salad, whisk the lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro and basil in a small bowl. Combine the cucumber, red pepper, and bean sprouts in a large bowl. Toss with the dressing to coat. Cover with plastic wrap; set aside.
To make the patties, combine the chuck, salt, sweet chili sauce, green onions and chip pieces in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap; set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread a generous amount of the cilantro mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the Thai salad, add the top bun and serve.