Panang Burger

Easy | Mild | 30 min | x2

Best served with a tangy Lemongrass Mayo.

INGREDIENTS

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

INSTRUCTIONS

1
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.

2
Panang Burger

Prepare the lemongrass mayo

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

3
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.

4
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.

5
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.

6
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!