-
1
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
-
2
To make the spread, combine the cheese, mayonnaise, and ginger in a small bowl.
-
3
Cover and set aside.
-
4
To make the patties, place the sausage in a food processor and process until finely chopped.
-
5
Transfer to a large bowl and add the chuck, papaya, onion, and spiced salt.
-
6
Combine well, handling the meat as little as possible to avoid compacting it.
-
7
Form into 6 patties and refrigerate until ready to grill.
-
8
To make the glaze, combine the sweet chili sauce and soy sauce in a small bowl.
-
9
Set aside.
-
10
To make the salad, pour the oil into a fire-proof skillet and heat on the grill until it reaches its smoking point.
-
11
While the oil is heating, halve the avocado slices and place in a large bowl.
-
12
Add the lemon juice and toss gently.
-
13
Layer the papaya, watercress, onions, garlic, and pepper flakes over the avocado and carefully drizzle the hot oil over the top.
-
14
Add the soy sauce and toss to combine.
-
15
Brush the grill rack with oil.
-
16
Place the patties on the rack, cover, and cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached.
-
17
During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
-
18
To assemble the burgers, spread the goat cheese spread over the cut sides of the bun tops.
-
19
Place a patty on each bun bottom and top with equal portions of the salad.
-
20
Add the bun tops and devour.
