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Best served with a tangy Lemongrass Mayo.
|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|
|Cabbage (boiled and shredded)||150g|
|Spring onion (sliced)||50g|
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.
Prepare the lemongrass mayo
Mix mayonnaise and lemongrass dressing and set aside until ready to serve.
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.
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.
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.
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!