Thai Beef Burger Pattie Ingredients
250g beef mince
3 large cloves garlic, peeled and minced
As much red chilli as you can handle
¼ cup fresh mint, roughly chopped
3 tablespoons sesame seeds
¾ cup panko crumbs or breadcrumbs of your choice
1 large egg, lightly whisked
3 tablespoons soy sauce or tamari (GF soy sauce)
1 tablespoon sesame oil
Pinch of Murray River Salt Naturally Pink Salt Flakes
Pinch of cracked black pepper
Good quality olive oil for pan frying the meat patties
Pickled Cucumber Ingredients
2 lebanese cucumbers, washed and peeled into thin wide ribbons
¼ cup apple cider vinegar
¼ cup white sugar or caster sugar
Generous pinch of Murray River Salt Naturally Pink Salt Flakes
To serve
4 milk buns or burger buns of your choice
Asian slaw
Coriander
Sweet chilli sauce or chilli jam
Method
Combine all beef patty ingredients in a large mixing bowl except for the olive oil.
Using your hands, knead and combine the mixture. Split the mixture into 4 equal size sections
and roll each section into a ball in the palm of your hands.
Gently use the palms of your hands to sandwich the ball down into a thick style pattie or rissole.
Repeat this process until all of the beef mince mixture has been rolled and flattened into burger
patties.
Combine the pickled cucumber ingredients in a medium sized bowl and add the cucumber
ribbons to soak whilst you prepare the rest of your burger.
Preheat a large frying pan over a medium heat and add a good dose of olive oil. Pan fry the beef
patties until cooked to your preference.
Set aside to drain any excess oil onto a paper towel.
Assemble your burger, asian slaw, Thai beef pattie, pickled cucumber, coriander, sweet chilli
sauce or chilli jam and then burger bun.
Bon Appétit!
Handy Tips & Notes:
Don’t feel like burgers? These patties or rissoles, whichever nationality you are, can totally be shaped as meatballs or koftas if you’re after something a little
different!
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58 in stock
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