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1
In a large bowl whisk together the oil and lemon juice. Add beef, toss to coat it well, and set aside to marinate while preparing sauce.
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2
In a small heavy saucepan heat oil over moderate heat until hot but not smoking, add shallots, garlic, and curry paste, stirring, until fragrant, about 1 minute.
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3
Stir in peanut butter and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown
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4
sugar, and salt to taste. Set aside
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5
Prepare grill to medium-high heat. Drain marinade off beef and discard. Place beef in a food processor in batches, and pulse/chop to a medium-fine grind.
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6
Transfer each batch as chopped to a cutting board. Add peanut sauce, scallions, lime juice, garlic, ginger, salt and pepper. Mix well and divide into 6
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7
portions. Shape each portion into a patty, approximately the diameter of Kaiser rolls. Make a deep depression in the center of each patty, place on grill
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8
cook 10 minutes, turning once after 5 minutes until an instant thermometer inserted in the side of each burger registers 160 degrees.
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9
Place split rolls on grill, cut side down, for 2 or 3 minutes just long enough to toast them. Place each burger on a roll spread lightly with mayonnaise, top with
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10
a heaping spoonful of peanut sauce, cilantro and other half of the roll.
