"Panang" Beef Burger

with Lemongrass Mayo



30 minutes

Ingredients   Servings: 4 burgers

Beef minced400g
Burger buns4 pieces
Panang Curry Paste70g (1 sachet)
Sweet chilli sauce1 bottle
Lemongrass Dressing2 tbsp
Fish sauce1 tbsp
Rice vinegar2 tbsp
Tomatoes2 pieces
Spring onion50g
 Mayonnaise 60g
Panko breadcrumbs60g 
1 piece 


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!