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“Panang” Beef Burger with Lemongrass Mayo
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Level: Easy Spice: Medium
Preparation: 15 minutes Cooking Time: 10 minutes
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Level: Easy Spice: Medium Preparation: 15 minutes Cooking Time: 10 minutes Rating:
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 400 g Beef mince
  • 4 burger buns
  • 70 g Panang Curry Paste
  • 1 btle Sweet chilli sauce
  • 2 Tbsp Lemongrass Dressing
  • 1 Tbsp Fish sauce
  • 2 Tbsp Rice vinegar
  • 2 Tomatoes
  • 150 g shredded carrot
  • 150 g finely shredded cabbage
  • 50 g finely sliced spring onion
  • 60 g Mayonnaise
  • 60 g panko breadcrumbs
  • 1 Egg
Servings: burgers
Units:
Instructions
  • 1
    Make the quick-pickle carrots

    Combine in a bowl shredded carrot with sliced spring onion.
    Stir in rice vinegar, fish sauce and 1 Tbsp of cane sugar.
  • 2
    Prepare the lemongrass mayo

    Mix mayonnaise and lemongrass dressing and set aside until ready to serve
  • 3
    Form the patties

    Combine minced beef with Panang curry paste.
    Stir in 1 while egg and panko breadcrumbs and form 4 thick patties.
  • 4
    Cook the burgers

    In a pan heat 2 teaspoons of oil on medium-high until hot.
    Add the burgers and cook 3 to 5 minutes per side, or until browned and cooked through.
  • 5
    Toast the buns

    Heat the pan until hot. Add the buns, cut sides down.
    Toast 30 seconds to 1 minute, or until lightly browned.
  • 6
    Assemble the burgers & plate your dish

    Spread the boiled shredded cabbage onto your buns.
    Place 1 slice of tomato and a cooked burger.
    Spread some sweet chilli sauce and top with the quick-pickle carrots.
    Serve with the roasted potato fries and the lemongrass mayo on the side. Enjoy!

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