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!
Fish Sauce(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Brioche Buns(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)
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.