- The Burger Meat
- 3/4 lb ground pork
- 3/4 lb ground beef
- 8-10 shrimp (recommend 16-20's) chopped
- 1/3 c regular bread crumbs
- 1 egg
- 1 tbs steak chop seasoning but 50/50 salt & pepper works fine
- The Marinade-Sauce
- 1/2 c fish sauce
- 3/4 c sugar
- 1 tbs yellow curry
- 3 cloves garlic rough chopped
- 1 3-4" piece of lemon grass, remove hard outside and rough chop
- 1 ts turmeric
- 7-10 leaves fresh basil chopped
- 1 lime juiced
- 1 shallot rough chopped
- 12-15 leaves cilantro rough chopped
- 1 ts of sesame oil
- OPTIONAL 4-8 Thai chilies chopped (depending on love of spice)
- The Curry Aoli
- 1/2 c mayo
- 2 ts turmeric
- 1 ts sesame oil
- The Burger Veggies
- 1 4" piece of julienned diakon
- 1 julienned carrot
- 1/4 c rice vinegar
- The Bun
- 4 store bought chiabbata buns are what we use & they work great
- Show recommended sweet veitenmese rolls or a French roll
- The Burger Fixings
- 12-15 leaves fresh basil
- 12-15 leaves fresh mint
- 20 ish leaves of cilantro
- 4 big green leaf lettuce without the core
- Thai chili sauce (we just use store bought)
- Steak chop seasoning or a 50/50 salt and pepper mix
Lite your grill, always prefer charcoal but not everyone is a grill snob.
Combine julienned The Burger Veggies and rice vinegar in a plastic container with resealable lid. Shake every 10-15 minutes throughout the rest of the cooking process so that all the vegetables become pickled.
In a square baking dish or plastic dish combine all The Marinade-Sauce ingredients, whisk together with a fork and set aside.
In a large mixing bowl combine all the ingredients for The Burger Meat and mix throughly. Form the burgers into nice 10oz round burgers about 5″ in diameter (thinner the better without jeopardizing the burgers ability to hold together)
Using a spoon set aside some of The Marinade-Sauce in a small ramekin
When your grill reaches full temp transfer The Marinade-Sauce and prepared burgers to the grill. Place each burgers, 1 by 1, in The Marinade-Sauce and then transfer to the grill (recommend a slotted spatula for this process). Apply whatever burger seasoning you chose above. Cook 4-5 minutes (depending on how hot your grill gets but this isn’t a burger you want to under cook).
When its time to flip the burgers, place each one uncooked side down back in The Marinade-Sauce and then back on the grill, sprinkle with burger seasoning again and cook for another 4-5 minutes.
Once the burgers reaches your desired doneness, remove and place the buns on the grill for toasting (you’re going to want your bun toasted to hold this bad boy together). Once toasted, head in to assemble this mouthwatering masterpiece.
Apply a generous amount of The Curry Aoli to the bottom of the bun, stack a good layer of The Burger Vegetables, followed by piece to green leaf lettuce, the burger, spoon on a small amount of the set aside Marinade-Sauce, 2-3 basil leaves, 2-3 mint leaves, 3-5 cilantro leaves and then drizzle some sweet Thai chili sauce on the top of the bun and place accordingly. Slice that thing in half and get ready for a flavor explosion unlike any other.
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