30 April 2014

This recipe is my version of the Thai Beef Salad, but I’ve added my own twist to it and made it into a burger. It’s a wonder versions of this haven’t popped up on menu’s around the world, its spicy, tangy and oh so tasty. I’ve combined a few elements from popular Thai dishes to make this a unique burger experience. It has all the elements you’d expect from a burger but the taste of Asia, I hope you like this recipe, enjoy!


Clock  30-Mins /  Winking smile  Easy /  Plate  Serves 2

INGREDIENTS

The burger patty:

300-g Beef, sirloin or loin, minced

2-tbsp. Lime juice

2-tbsp. Fish sauce

1 Shallot, minced

1 Birds eye chili, minced

2-tbsp. Mint leaves, chopped

1-tbsp. Cilantro leaves, chopped

1/2-tsp. Brown caster sugar

1-tsp. Thai Red curry paste

1-tsp. Raw papaya paste

1/4-cup Bread crumbs

1 Egg, beaten

Cooking oil

The burger:

2 Burger buns, whole wheat

1-cup Som Tum, fresh

2 Lettuce leaves, trimmed

4-tbsp. Cilantro mayo


PROCEDURE

Prep:

1. Combine all the ingredients for the patty, except the egg and bread crumb, in a bowl and marinade overnight in the refrigerator, keep out and bring to room temperature before cooking next day.

2. Add the bread crumb and egg to the mince once it reaches room temperature just before cooking, if the consistency is too wet add more bread crumbs and thoroughly mix.

3. Divide the mince into two equal parts, use a kitchen scale for perfect weight and size, then use a 4-inch round cookie cutter ring OR 5-oz. ice cream scoop OR use a 1/2 measure cup pack it tightly to get approx. weight. The cookie cutter rings is a very good tool to have especially for burgers.

4. For the cilantro mayo use 4-tbsp. Mayo, add 2-tbsp. Chopped fresh cilantro, half green chili minced, mix well and check for seasoning, taste, adjust, taste.

Cook and assemble:

1. Add oil to a oven friendly pan and heat, add the burger patties and cook for 3-mins per side on high heat, remove the pan once both sides are well browned and finish off in a preheated oven at 300C for 5-7 minutes until the meat is cooked, you want to cook this medium on low heat in the oven, the acid from the lime will toughen the meat.

2. While the patty’s are cooking, make the Som Tum salad and keep aside. Recipe here

3. Cut the burger buns in half, on the lower half spread the cilantro mayo, place the trimmed lettuce leaves, the Som Tum salad, then the burger patty and finally the top half of the bun, skewer it with a long tooth pick or satay stick, trim off the excess wood and serve with French fries, cilantro mayo and bottled sweet chilli sauce.

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