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Seguir comprandoPanang Burger
Easy | Mild | 30 min | x2
Best served with a tangy Lemongrass Mayo.
INGREDIENTS
| 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 |
INSTRUCTIONS
1
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.
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
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.
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!