if a burger was multi lingual, this is how it would taste
Thai cuisine is packed full of flavour and textures, but it’s missing something – a burger!
This burger incorporates several of the traditional Thai flavours used as a basis in their infamous dishes putting emphasis on aromatic components with a spicy edge. Using garlic, ginger, chillies and fish sauce, this burger is reminiscent of being on the streets in Thailand eating from a street vendor.
Adding a hot and spicy sauce that Ronald McDonald would be envious of, you’re welcome to add more chilli to totally blow your mind!
Course Main Course, Snack
Cuisine Fast Food, Thai
Keyword burger, fast food, Thai
Prep Time 10minutes
Cook Time 10minutes
Pickling time 30minutes
Total Time 50minutes
Author cooking at home is fun
hot plate or large fry pan
small mixing bowl
1tspsalt1 tbsp olive oil
½cupmixed lettuce to serve
ó small brown oniondiced
1small red chillifinely chopped
1tbsprice wine vinegar
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.