Isaan Beef Burgers

I was in the burger battle at the Martha's Vineyard Wine Fest this past weekend and it was such a fun event.  I was excited to go against some of the local chefs and see how my burger stacked up! When I have gone to events like this in the past, I have noticed that "burger fatigue" can set in really fast. This is because chefs like to punch you in the face with strong decadent flavors in a bid to win best burger.  I tried to flip that idea by serving the burger with a light and fresh thai flavored slaw inspired by the Isaan beef salad, hoping that the bright fresh flavors would give me the edge on a warm spring afternoon.
We all had nice new Saber Grills for the event that were great to cook on.
There were lots of guests enjoying burgers and champagne on a beautiful afternoon!
Grilling burgers for people with a glass of champagne in my hand is not a bad way to spend a day.
I had a great team of helpers and we pumped out a ton of tasty sliders!
Unfortunately we didn't win, but all the burgers were really good so I can't complain.
The burgers also have a little sriracha mayo lining the bottom bun to add a little richness and a slight kick.
I'll be back next year to seek revenge!!! Photo: Matt Simko

Check out a video of me making these burgers on Mass Appeal last week -

Isaan Beef Burgers

  • slaw
  • 1/2 large head Cabbage shredded
  • 5 Limes juiced
  • 1/4 cup Fish Sauce
  • 1 bunch Mint chopped
  • 1 bunch Cilantro chopped
  • 1 bunch Scallions chopped
  • burgers
  • 1 pound Ground Beef
  • Salt and Pepper
  • 1/4 cup Mayo
  • 1/4 cup Sriracha
  • 3 Burger Buns toasted
  • 3 slices Jack Cheese


  1. Mix the cabbage, lime juice, fish sauce, mint, cilantro, scallions, and a pinch of salt. Mix well. Refrigerate.
  2. Form 3 burger patties. Season with salt and pepper. Add to a hot grill or frying pan.
  3. Meanwhile, mix the mayo and sriracha.
  4. When the burgers are ready, add some sriracha mayo to the bottom bun, top with the burger, then add slaw on top. Put the top bun on and serve.