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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
- 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
- Prepare your grill.
- Combine all the food ingredients to form the burger patties.
- 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.
- This recipe was entered in the contest for Your Best Beef Burgers
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