Panang Burger

Easy | Mild | 30 min | x2

Best served with a tangy Lemongrass Mayo.


Panang Burger
Beef minced 400g
 Burger buns (sliced sideways) 4 pieces
Panang Curry Paste 70g
Sweet chilli sauce 1 bottle
Lemongrass Dressing 2 Tbsp
Fish sauce 1 Tbsp
Rice vinegar 2 Tbsp
Tomatoes (sliced) 2 pieces
Carrot (shredded) 150g
Cabbage (boiled and shredded) 150g
Spring onion (sliced) 50g
Mayonnaise 60g
Panko breadcrumbs 60g
Egg 1 piece


Panang Burger

Make the quick-pickle carrots

Combine the shredded carrot with sliced spring onion in a bowl. Stir in the rice vinegar, fish sauce and cane sugar. Mix well, then set aside until ready to serve.

Panang Burger

Prepare the lemongrass mayo

Mix mayonnaise and lemongrass dressing and set aside until ready to serve.

Panang Burger

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.

Panang Burger

Cook the burgers

In a pan heat 2 teaspoons of oil on medium-high heat until hot. Add the burgers and cook 3 to 5 minutes per side, or until browned and cooked through.

Panang Burger

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.

Panang Burger

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!