-
1
Place a large skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons.
-
2
While the oil is heating up, grab a large mixing bowl and add the ground ginger, the red curry paste, lime zest and juice, honey, garlic, salt and freshly ground black pepper.
-
3
Use your hands to mix everything up then press the meat down into the bottom of the bowl.
-
4
Use the side of your hand to score the meat into four portions.
-
5
Scoop out one portion and shape the rest of the meat and same way to make four burgers.
-
6
Once the oil in the pan is hot, lay the burgers in and cook them, turning once, until golden brown on the outside and cooked through, about 6 minutes per side.
-
7
While the burgers are cooking, get our your blender or food processor and combine the shallots, hot sauce, tamari, peanut butter, remaining grated ginger and an extra-large splash of water (about 1/2 cup).
-
8
Turn the machine on puree everything to make a dipping sauce (if you need it a little thinner, add a little more water- remember you can alwas add more but you can't take it out!).
-
9
Transfer the sauce to one large or four individual serving dishes and set aside.
-
10
When the burgers are about done, prepare four plates or a platter with a small stack of lettuce leaves for each burger.
-
11
Lay the burger down over the leaves and top each with some of the sliced pepper, cucumber and chopped basil.
-
12
Serve the burgers up with the dipping sauce alongside and a knife and fork.
