Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, April 6, 2015

Thai Burgers with Pickled Slaw

Thai flavors give a tasty boost to just about anything—including simple pan-grilled hamburgers. Here, the meat is mixed with common Thai ingredients to highlight the flavors—and juiciness—from the inside out. Pickled vegetables top off the burgers with a little spice and tanginess of their own. No other condiments needed!

Serves 2


For the Slaw
  • 1/2 cup cider vinegar
  • 1 tbsp white sugar
  • 1 tsp fine salt
  • 1 tsp finely chopped, peeled ginger
  • 1/2 tsp red pepper flakes
  • 1-1/2-inch piece of seedless cucumber, very thinly sliced
  • 1 large radish, very thinly sliced
  • 1 small carrot, peeled and shaved into thin ribbons
Prepared Vegetables
For the Burgers
  • 2/3 lb ground sirloin
  • 2 tbsp fish sauce
  • 1 tbsp chile-garlic sauce
  • 1 tbsp finely chopped cilantro
  • 2 tsp fresh lime juice
  • 2 tsp white sugar
  • 1 garlic clove, finely chopped
  • sea salt
  • freshly ground black pepper
  • peanut oil, for brushing
  • 2 kaiser rolls

For the Slaw
  1. Combine the vinegar, sugar, salt, ginger, and pepper flakes in a medium bowl, stirring well to dissolve the sugar and salt. Add the cucumber, radish, and carrot and press into the liquid. Cover and chill at least 2 hours (may be chilled overnight). Drain well before serving.
Pickling Mixture 
Pickled Vegetables 
Drain Well
For the Burgers
  1. Combine the ground sirloin and next 6 ingredients (through garlic) in a bowl and season lightly with salt and pepper. (There’s ample sodium in the fish sauce.)
  2. Form the mixture into 2 patties, making a slight indent with your thumb in the middle of each. (This helps keep the patties from puffing up too much as they cook.)
  3. Heat a grill pan over medium-high heat and brush with peanut oil.
  4. Grill the burgers until just cooked through and juicy inside, 4-5 minutes per side. Transfer to a plate or board and let rest 3 minutes.
Ready to Mix 
Burger Patties
Burgers Beginning to Grill
Grilled Burgers
Let the Burgers Rest
Place the burgers on the bottoms of the toasted rolls and top with (drained) pickled slaw. Close the sandwiches and serve.

Thai Burgers with Pickled Slaw

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