Recipe courtesy of Chef Pailin at Hot Thai Kitchen.
15 min
PREP TIME
15 min
COOK TIME
460
CALORIES
27
INGREDIENTS
INGREDIENTS 5 SERVINGS
- Toasted Rice Powder
- 3 tablespoon (45 milliliter) Jasmine Rice (thai kitch) , uncooked
- The Burger
- 1 pound (500 gram) ground beef
- 3 tablespoon (45 milliliter) chopped lemongrass
- 3 Lime leaves, julienned
- 1/4 cup (60 milliliter) finely chopped shallots
- 2 tablespoon (30 milliliter) toasted rice powder
- 1 egg
- 2 1/2 tablespoon (37 milliliter) Fish Sauce
- 1 tablespoon (15 milliliter) lime juice
- Chili flakes, to taste
- The Slaw
- 2 cups (500 milliliter) shredded cabbage
- 1 cup (250 milliliter) roughly chopped mint
- 1/2 cup (125 milliliter) chopped cilantro
- 2 green onions, chopped
- 1 tablespoon (15 milliliter) toasted rice powder
- Chili flakes, to taste
- 3 tablespoon (45 milliliter) lime juice
- 1 tablespoon (15 milliliter) Fish Sauce
- Building the Burger
- 5 hamburger buns
- Sriracha-style hot sauce
- Mashed avocado
- Red onions, sliced
- Tomato slices
Preparation
- 1 Make the toasted rice powder: Toast the uncooked jasmine rice in a dry saute pan until it has a deep brown colour. Remove and grind into a powder in a mortar and pestle or a coffee grinder.
- 2 For the burger patties: Combine all ingredients together in a bowl and mix well. Form into 5 patties. Grill the burgers until done to your liking, or fry them on a skillet.
- 3 For the slaw: Combine all ingredients and mix it well.
- 4 Assembly: Put Sriracha and mashed avocado on the bun, top with the patty, red onion, tomato, and any other toppings you like. Top it off with a generous amount of the slaw – you can also serve extra slaw on the side. Enjoy!
NUTRITION INFORMATION
(per Serving)
GET GREAT RECIPE IDEAS BY CREATING YOUR FLAVOUR PROFILE.
SIGN UP WITH EMAIL
Already have an account? Log in now.