Lemongrass-Ginger Patties

By Nicholas Day
September 26, 2012
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Author Notes: Very lightly adapted from Burma: Rivers of Flavor by Naomi Duguid (Artisan, 2012)Nicholas Day

Serves: 4

  • 1 pound ground beef or ground pork
  • 1/4 teaspoon turmeric
  • 2 tablespoons garlic, minced
  • 2 tablespoons lemongrass, minced
  • 1/2 cup shallots, minced
  • 2 tablespoons ginger, minced
  • 1 teaspoon salt
  • 1/4 cup cooked jasmine rice, cooled
  • 1/4 teaspoon cayenne powder
  • 1/4 cup plum tomatoes, finely chopped
  • 2 tablespoons peanut oil
  1. Place the meat in a bowl and sprinkle with the turmeric.
  2. In a large mortar or a food processor, combine the lemongrass, garlic, shallots, ginger, and salt and pound or pulse until they become a rough paste. Add the rice, cayenne, and tomatoes and pound or pulse again. Add the paste to the meat and mix well, kneading them together.
  3. Shape the mixture into balls about 1 inch in diameter, then gently press each into a thick patty.
  4. Place a heavy skillet over high heat. Add the peanut oil, lower the heat very slightly, and then add the patties. (If the patties release water, raise the heat to evaporate it.) Cook for 2 to 3 minutes per side, or to your desired doneness.

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