Asian burgers with fresh herbs

By • July 18, 2010 • 2 Comments

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Author Notes: This is a great favorite in our household. I served it here with my basil Thai sauce, (see that recipe if interested), but you don't really need anything on these, they are so good. I like to serve these with a side of an Asian cole slaw. If you are not a big fan of ginger, you can reduce that amount. I have used leftover rice as a binder to offset the liquid of the fish sauce, and like the way the rice adds to the burger.Sagegreen

Serves 4

  • 1 pound excellent quality ground beef
  • 4 tablespoons fresh grated ginger
  • 1/8 cup chopped red onion
  • 1/8 cup chopped scallion bulb (the white part)
  • 1 tablespoon rolled and chopped spearmint leaves
  • 1 tablespoon rolled and snipped Thai basil
  • 1 tablespoon fresh lemon grass, chopped
  • 1 tablespoon fish sauce
  • 4 tablespoons cooked jasmine or basmati rice
  • scant pinch of kosher salt
  • 2 teaspoons mixed fresh lemon and lime zest
  • 1 tablespoon flat leaf parsley, chopped
  • Thai basil leaves and lime wedges or slices for garnish
  • hardwood coals for grill
  • shredded red cabbage and a lemon-lime vinaigrette dressing with sunflowers sprouts as topping
  • use mini pita pockets, or lettuce, rice paper wrappers or rolls
  1. Prepare your grill.
  2. Combine all the food ingredients to form the burger patties.
  3. Grill 2-4 minutes per side, as you like on a hot grill. Serve plain or with a Thai sauce on rolls; in mini pita pockets; with lettuce leaves; or even Spring Roll Wrappers (also known as rice paper, rice paper rounds, spring roll skin, edible rice paper, wraps, banh trang or summer roll wrappers-follow directions to soak in water first). Garnish with Thai basil and lime, cabbage and sprouts.
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about 4 years ago Sagegreen

Thank you so much!

52

about 4 years ago pauljoseph

very good recipe