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
Ingredients
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1 pound
excellent quality ground beef
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4 tablespoons
fresh grated ginger
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1/8 cup
chopped red onion
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1/8 cup
chopped scallion bulb (the white part)
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1 tablespoon
rolled and chopped spearmint leaves
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1 tablespoon
rolled and snipped Thai basil
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1 tablespoon
fresh lemon grass, chopped
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1 tablespoon
fish sauce
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4 tablespoons
cooked jasmine or basmati rice
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scant pinch of kosher salt
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2 teaspoons
mixed fresh lemon and lime zest
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1 tablespoon
flat leaf parsley, chopped
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Thai basil leaves and lime wedges or slices for garnish
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hardwood coals for grill
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shredded red cabbage and a lemon-lime vinaigrette dressing with sunflowers sprouts as topping
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use mini pita pockets, or lettuce, rice paper wrappers or rolls
Directions
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Prepare your grill.
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Combine all the food ingredients to form the burger patties.
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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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