Well, I’m getting super creative with my burger ideas, once again.

Actually, this idea originally stemmed from the Best Burger EVER contest at Whole Foods Market eons ago. Yes, I created this recipe that day too, devouring about 8 different burgers of my own and many others that afternoon – ugh…that was an interesting feeling.

In any case, although this blend of beef, thai spices, and sweet and smooth peanut butter did not win the prize that day, it certainly wins THIS DAY!

Serve a top a whipped and whirled mash of sweet corn and butternut squash with fresh Asian herbs.

Delicious.

Thai Peanut Burger Patties

1/2 lb. organic 85% lean beef
2 tsp. Thai Spice blend
sea salt
3 Tbs. all natural, fresh ground peanut butter (or almond butter for Paleo-style)
1 cup cooked butternut squash
1 cup cooked sweet corn
1 Tbs. coconut oil
1/4 cup fresh cilantro and Thai basil, chopped

Preheat oven to 425 degrees.
Combine the beef, Thai Spice, and a liberal amount of sea salt and mix well. Fold in peanut butter.
Form into two equal patties.
Line a baking tray with parchment and place the two patties on the prepared pan. Bake for about 20-25 minutes, until medium rare (or more if you like hockey puck burgers – just kidding).
Remove from the oven and allow to cool.
Meanwhile, combine the HOT butternut and corn, a dash of salt, and the coconut oil in a food processor or high speed blender. Whir until smooth.

Serve the burgers atop the veggies and sprinkle with fresh herbs and a dash of lime juice, if desired.