Burgers don’t have to be made with plain minced beef! These Thai Burgers are very quick and easy to make, and will keep in the freezer for up to three months. If you want to make sure the burgers are seasoned enough, take a teaspoonful of the raw mixture and flatten it into a mini burger shape. Fry it for a minute, turning once, then taste to see if it needs more seasoning, then just add more to your liking.
Ingredients
500lb (1lb) best-quality minced beef, pork or chicken
1 tbsp red curry paste
2 tbsp chopped fresh coriander
2.5cm (1 inch) piece of fresh root ginger, peeled and finely grated
Salt and black pepper
1 tbsp olive oil
Brioche buns to serve
Method
Put the beef in a bowl with the curry paste, fresh coriander, grated ginger and salt and pepper. Mix together thoroughly.
Shape the mixture into six even-sized burgers. Place on a plate, cover and place in the fridge for about 30 minutes (they will keep for up to 24 hours).
Heat the oil in a large non-stick frying pan or lightly oil a bbq griddle.
Cook the burgers over a medium heat for about 3-4 minutes on each side until they are brown. They are best served just pink in the middle, but they can be cooked another minute or two on each side if you prefer them more well done.
Serve hot with barbecue sauce, cucumber and carrot strips and a coconut, coriander and chilli dip (just mix)
Barbecue Sauce
Heat 1 tbsp sunflower oil in a saucepan and cook 1 finely chopped onion and 1 crushed garlic clove until soft but not coloured. Adda 400g (14oz) can of chopped tomatoes, 2 tbsp water, 2 tbsp lemon juice, 1 tbsp brown sugar, 1 tbsp Worcester sauce, 2 tsp Dijon mustard, 1/2 tsp paprika and chilli powder, and salt and pepper. Bring to the boil and simmer for 20 minutes. Serve warm or cold.
Author: Ros
Author of What's On and Life In The Kitchen!