"Panang" Beef Burger
Best served with a tangy Lemongrass Mayo
Ingredients Servings: 4 burgers
|Burger buns (sliced sideways)||4 pieces|
|Panang Curry Paste||70g (1 sachet)|
|Sweet chilli sauce||1 bottle|
|Lemongrass Dressing||2 tbsp|
|Fish sauce||1 tbsp|
|Rice vinegar||2 tbsp|
|Tomatoes (sliced) ||2 pieces|
|Cabbage (boiled and shredded)||150g|
|Spring onion (sliced)||50g|
1. Make the quick-pickle carrots
2. Prepare the lemongrass mayo
Mix mayonnaise and lemongrass dressing and set aside until ready to serve.
3. Form the patties
Combine the minced beef with the Panang curry paste in a bowl.
Stir in 1 whole egg and then add then panko breadcrumbs.
Using this mixture, form 4 thick burger patties.
4. Cook the burgers
5. Toast the buns
Heat the pan until hot then add the buns so that the inside of the buns are facing the pan.
Toast 30 seconds to 1 minute, or until they turn a light brown colour.
6. Assemble the burgers & plate your dish
Spread the cabbage onto your buns. Place 1 slice of tomato and a cooked burger patty on top of the cabbage.
Next spread a generous amount of sweet chilli sauce and top with the quick-pickle carrots to add some tanginess to the burger. Serve lemongrass mayo on the side. Enjoy!