The Burger Goes International!
We think if a burger was multilingual, it would taste like our Thai Chilli Burger! Fair enough, Mac Dees is all over the place but there’s a level of predictability that goes along with it. We’ve done our best to try to bridge the divide by creating a burger that could find its home anywhere.
Thai cuisine is packed full of flavour and textures, but it’s missing something – a burger!
Thai Flavours
This Thai Chilli Burger incorporates several traditional and famous Thai flavours. There’s an emphasis on aromatic components with a spicy edge for those who like it hot. The burger uses garlic, ginger, chillies and fish sauce to form the base taste driving down the Thai direction. This combination makes it reminiscent of being on the streets in Thailand eating from a street vendor.
The Chilli Sauce
We think this chilli sauce is something that Ronnie Mac Dee would be envious of. Don’t just take our word for it, give it a try and see what you think! You can add more chilli if you like, just amp it up to what’s comfortable for you. If you do plan to add chilli, make sure it’s chilli which you are familiar with. Trying a different kind of chilli requires a little testing before you commit to adding it to your meal. And just in case you do over-do it on the chilli, have a glass of milk on hand. It’s the most effective way to reduce a chilli burn. You’re welcome!
Thinking of Making the Thai Chilli Burger Yourself?
Don’t let the amount of ingredients intimidate you. First, print out the recipe and tick off all the things you already have. Then you will have a small and convenient list to take to the store. Preparation saves time. It’s difficult to resist marching ahead quickly, but getting all your ducks in order helps a lot. Even if it’s chicken you’re cooking.
Make it Now With This Simple Cooking At Home Is Fun Thai Chilli Burger Recipe:
Recipe Card
Thai Chilli Burger
Equipment
- hot plate or large fry pan
- small mixing bowl
Ingredients
- 500 g beef mince
- ½ cup breadcrumbs
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp ground garlic
- ½ tsp chilli powder
- 1 tsp salt 1 tbsp olive oil
- 1 carrot julienned
- 1 cucumber julienned
- ½ cup vinegar
- 2 cups water
- 3 tbsp sugar
- 1 tbsp salt
- 1 red chilli sliced
- 4 rolls
- ½ cup mixed lettuce to serve
Sauce:
- 2 tsp olive oil
- ó small brown onion diced
- 2 garlic cloves minced
- 1 tsp fresh ginger minced
- 1 small red chilli finely chopped
- 1 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 2 tsp brown sugar
- ½ cup tomato sauce
- 2 tbsp sriracha sauce
Instructions
- Heat oil in a small saucepan, cook onion until soft, then add garlic, ginger and chilli, stirring for 2 minutes. Add tomato sauce, sriracha sauce, fish sauce, vinegar and sugar, cooking for 4 minutes or until boiling, set aside. In a bowl combine: vinegar, water, sugar and salt, stir well, then add carrot and cucumber. Allow to pickle for 30 minutes minimum.
- In a bowl, add together: mince, breadcrumbs, ginger, coriander, garlic, chilli powder and salt, mix well to combine. Divide into 4 balls, then flatten into a patty, refrigerate for 30 minutes.
- Use 1 tbsp of olive oil to grease a pan or flat plate and heat to medium-high. Cook the patties for 4 minutes each side. Place lettuce on the roll base, add the burger, pickled carrot and cucumber, a generous serve of sauce and any extra fresh chillies if desired.
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