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.
Serves: 4
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
In This Recipe
Directions
- 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
More Great Recipes:
Burger|Sandwich|Asian|Lettuce|Beef|Lime|Grill/Barbecue|Summer|Entree
2 Reviews