Best Kaprow Burgers Thai Burger Recipes
KAPROW BURGERS (THAI BURGER)
Thai basil makes this dish and we happened to have some in the garden that was begging to be turned into something in the Thai food group. Served with a side of steamed dumplings instead of fries and topped with spicy mayo (see basics below preparation instructions), lettuce, onion and tomato - an it's east meets west.... For a real treat make this with ground pork (preferred), ground chicken, or hamburger. Fish sauce, while not normally found in most households is optional, but recommended.
Provided by Chuck_Roast
Categories Pork
Time 1h15m
Yield 4 Burgers, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl (microwave safe) add the fist 9 ingredients, stir and microwave for 30 seconds, Stir and microwave again until mixtures just starts to bubble. Set aside to cool for 10 minutes.
- Combine remaining ingredients into sauce that has cooled and mix with hands to incorporate all ingredients.
- Place meat mixture in fridge for an hour (more or less).
- Make 4 patties and grill to medium well (no pink) in middle.
- Serve on a roll with a spicy mayo (mix some mayo with thai green curry paste, ginger garlic paste and a little honey add some shopped cilantro and or basil leaves). Top with favorite burger toppings.
Nutrition Facts : Calories 371.1, Fat 26.7, SaturatedFat 9.3, Cholesterol 81.8, Sodium 617.7, Carbohydrate 10.6, Fiber 0.7, Sugar 4.4, Protein 21.3
THAI BURGERS
This is my adaption of a Thai Burger recipe by Rachel Ray. The original recipe calls for 2 pounds of ground chicken breast. I used turkey breast and only about 1/3 pound per person. The burgers were shaped about 30 minutes ahead of cooking, allowing the flavors to blend somewhat. The burgers are delicious and moist. The dipping sauce really sets these apart.
Provided by PaulaG
Categories Poultry
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, mix all burger ingredients together except for the olive oil, adjusting the salt and pepper to taste; with hands lightly mix the mixture and shape into 4 equal patties about 1 inch thick, pressing in the middle to prevent it from bulging while cooking.
- Place the burgers in the refrigerator and allow to stand for 30 to 45 minutes to allow the flavors to blend.
- Separate the lettuce leaves from the core and wash under running water, place on paper towels to drain; wash the bell pepper, core, seed and slice into thin strips.
- In a large non-stick skillet, heat the olive oil, thoroughly coating the pan; add the shaped burgers and cook over medium-high heat until brown on the outside and cooked through, turning once, approximately 6 minutes per side.
- While the burgers are cooking, place all the dipping sauce ingredients in blender jar and blend until smooth and creamy; pour prepared sauce into individual serving dishes and set aside.
- To plate, place a couple of drained lettuce leaves on a plate, top with cooked burger, a few slices of cucumber and several slices red bell pepper. Sprinkle chopped basil on each serving. Place a dish of the dipping sauce on plate and serve.
- The prep time allows for the 30 to 45 minute refrigeration time.
Nutrition Facts : Calories 482.6, Fat 31.5, SaturatedFat 7, Cholesterol 104.4, Sodium 1248.2, Carbohydrate 13.3, Fiber 3.5, Sugar 5.7, Protein 41.2
THAI BURGERS
I love Thai food, and I adore barbecue. While experimenting one day, I came up with these beauties. They might not be 'authentic' but they sure hit the spot.
Provided by Jeff
Categories World Cuisine Recipes Asian
Time 36m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat grill for high heat.
- In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
- Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.
Nutrition Facts : Calories 437.6 calories, Carbohydrate 12.5 g, Cholesterol 99.3 mg, Fat 31 g, Fiber 1.8 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 159.9 mg, Sugar 2.1 g
THAI-STYLE BURGERS
------A medley of Thai flavorings livens up ordinary burgers and makes them extraordinary. Lovely and spicy and great topped with your choice of lettuce, tomato slices, basil leaves, cilantro, mint, Thai peanut sauce, mayonnaise, cucumber slices, and garlic or Chile paste.------
Provided by Vseward Chef-V
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In small bowl, whisk together all spice mixture ingredients.
- In large bowl, stir together ground beef, carrots, onion, Chiles, bell pepper and salt. Add spice mixture; stir until well-combined. Stir in egg and bread crumbs. Shape mixture into 8 (4-inch) patties.
- To BBQ When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side.
- Brush slices of crusty bread with a little oil and place on barbecue to toast.
- Or, heat large nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Add 4 of the patties; cover and cook 8 to 10 minutes or until browned and no longer pink in center, turning once. Repeat with remaining burgers, adding remaining 1 tablespoon oil. Serve in buns; top with favorite condiments.
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