Thai Pork Laarb Burger
with Cucumber-Mint Salad
Laarb is a traditional Northern Thai dish composed of stir-fried ground meat, herbs, and pungent spices. This dish transforms those same flavours into a juicy burger that’s spiked with fragrant lime zest, shallot and pungent fish sauce - a signature Thai condiment that adds incredible flavour to these burgers!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
14 g
Coriandre
7 g
Menthe
1 pièce(s)
Lime
250 g
Porc haché
1.5 cc
Assaisonnement thaï
(Contient Sésame)
3 cc
Sauce de poisson
(Contient Anchois)
56 g
Échalote
1 pièce(s)
Concombre
2 pièce(s)
Pains briochés
(Contient Gluten, Oeuf, Lait)
2 cc
Sriracha
(Contient Sulfites)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Instructions
Prep: Preheat the oven to 400°F (you can skip this step if you have a toaster oven!) Wash and dry all produce. Zest, then juice the lime(s). Finely chop the shallot(s). Coarsely chop the cilantro and mint leaves.
Make the burgers: In a medium bowl, mix the pork with lime zest, shallot, Thai seasoning and 2 tsp fish sauce (DO: measure out.) Divide into 2 portions (double for 4 people) and form each into a 4-inch wide patty.
Cook the patties: Heat a drizzle of oil in a large pan over medium heat. Add the patties to the pan and cook for 4-5 minutes per side, until golden brown and cooked through. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)
Make the salad: Meanwhile, peel the cucumber into ribbons using a vegetable peeler, rotating every 3 peels. Discard the seedy center. In a medium bowl, toss the cucumber ribbons with the cilantro, mint, lime juice and remaining fish sauce
Toast the buns and make the sriracha mayo: Halve the buns horizontally and toast them in the oven for 3-5 minutes. (TIP: If you have a toaster oven, toast for 3-5 minutes until golden brown instead.) Meanwhile, in a small bowl, mix together the mayonnaise and sriracha
Assemble and serve: Once the buns are toasted, spread as much sriracha mayo as you like on one side of each bun, then top with the patties and a few cucumber ribbons. Serve the burgers with the remaining cucumber salad to the side. Enjoy!
BBQ TIP: Instead of pan-frying, grill burgers on medium heat, with lid closed, 4 to 6 min per side, until cooked to temperature above.