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1
Prepare a medium-hot fire in a charcoal grill with a cover, or prepare a gas grill to medium-high.
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2
To make the spread combine the cheese, mayonnaise, and ginger in a small bowl, cover and sit aside.
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3
To make the patties, place the sausage in a food processor and process until finely chopped.
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4
Transfer to a large bowl and add the chuck, papaya, onion, and spiced sea salt.
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5
Combine well, handling the meat as little as possible to avoid compacting it.
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6
Form into 6 patties and refrigerate until ready to grill.
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7
To make the glaze, combine the sweet chili sauce and shoyu in a small bow.
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8
Set aside.
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9
To make the salad, pour the oil into a fireproof skillet and heat on the grill until it reaches its smoking point.
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10
While the oil is heating, half the avocado slices and place in a large bowl.
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11
Add the lemon juice and toss gently.
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12
Layer the papaya, watercress, onions, garlic and pepper flakes over avocado and carefully drizzle the hot oil over the top.
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13
Add the Shoyu and toss to continue.
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14
Brush the grill rack with oil.
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15
Place the patties on the rack, and cover, and cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached.
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16
During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
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17
To assemble the burgers, spread the goat cheese spread over the cut sides of the bun tops.
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18
Place a patty on each bun bottom and top with equal portions of the salad.
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19
Add the bun tops and devour.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
