Thai Burger Recipe

Thai Burgers
Ideal for a summer barbecue
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Tip ~ Burgers can be frozen once prepared to stage 2, wrap and freeze for up to 1 month. Thaw for about 4 hours at room temperature before cooking. When cooking be mindful of how lean the beef is, essentially the leaner the beef the less cooking time required.
Ingredients
450g / 1lb best minced steak
3 - 4 spring onions, thinly sliced
1 teaspoon ground coriander
3 teaspoons red Thai curry paste
½ teaspoon salt
½ teaspoon freshly ground black pepper
Olive or sunflower oil
1 large bunch of fresh coriander
Crème fraiche
Method
- Mix the steak, spring onions, coriander, curry paste, salt and pepper together in a large bowl, using your hands, making sure all the spices are evenly distributed.
- Wet your hands and shape the mixture into six even sized flat cakes.
- Preheat a ridged grill pan until very hot. Brush both sides of the burgers with the oil and fry for 2 - 3 minutes on each side. Lift out the burgers as soon as they are cooked, they are best just pink in the middle.
- Serve the burgers on a bed of fresh coriander leaves with some crème fraiche to accompany.