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Today: Thai larb salad meets burgers; we bring the beers.
What would you say if we told you to make a traditional Thai salad for dinner tonight? We're imagining you'd answer with something along the lines of, Sounds wonderful, but I just don't have the time? Then, we'd try again: How about a burger? That, you agree, sounds much simpler—but you've eaten more than your fair share of burgers this summer.
Hold on to your seatbelts: What about combining the two? These lettuce-wrapped chicken burgers take everything we love about Thai larb (the flavor from minced kaffir lime leaves, the fish sauce), and apply it to the weeknight-ease of throwing burgers on the grill—with a sweet-but-spicy peanut sauce to pour on top. This recipe makes six patties, so make some over the weekend, freeze them, and then, when you're ready for dinner, put some lettuce (and beer) on the table for a simple take on a South Asian staple:
Makes 6 Burgers
For the larb burgers:
1 shallot, roughly chopped
3 garlic cloves
8 kaffir lime leaves, sliced
1 stalk lemongrass, roughly chopped
1 tablespoon fish sauce
One 1-inch piece ginger or galangal
1 pound boneless, skinless chicken thighs
1 bunch green leaf lettuce
For the peanut sauce:
7 ounces coconut milk
1/2 cup creamy peanut butter
2 teaspoons fish sauce
1/2 teaspoon chile paste
2 teaspoons palm sugar simple syrup
1/3 cup water
Photo by Alpha Smoot
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