Recipe courtesy of Chef Pailin at Hot Thai Kitchen.
15 min
PREP TIME
15 min
COOK TIME
460
CALORIES
27
INGREDIENTS
Ingredients
Preparation
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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)
