RECIPES: Recipe Details
Chiang Mai Burger Topped With Smoky Serrano Mint Relish And Cucumber Salad
1 Pound Ground Chuck
1 ¼ Pound Ground Pork
6 Soft Potato Rolls
2 Teaspoons Ground Coriander
1 ½ Tablespoons Ginger, Minced
1 Tablespoon Thai Fish Sauce
2 Tablespoons Lime Zest
4 Tablespoons Peeled Lemongrass, Minced
1 Cup Shallots, Coarsely Chopped
½ Cup Cilantro, Coarsely Chopped
5 Cloves Garlic
1 Teaspoon Salt
3 Kirby Cucumbers, Sliced
¼ Cup Rice Wine Vinegar
½ Teaspoon Salt
1 Teaspoon Sugar
4 Serrano Chilis
2 Garlic Cloves
1 Teaspoon Of Coarse Sea Salt
1 Teaspoon Cumin
1 Cup Mint Leaves, Chopped
2 Tablespoons Canola Oil
Over gas flame, char chilies completely using tongs. Put chilies in brown bag and close. Set aside.
In a bowl, combine the salt, rice wine vinegar and sugar for the cucumber salad. Toss with sliced cucumbers. Put in fridge to chill.
In a food processor, combine all ingredients for the burger except for the meat and buns. Pulse until ingredients are incorporated and finely chopped.
In a large bowl, combine the cilantro--‐lemongrass mixture with the ground pork and ground chuck. Gently mix together with hands until well combined.
Loosely form 6 patties of equal size (about ¾ inch thick)
Oil gas grill grates with canola oil. Heat to high. Grill patties 4 minutes per side, checking at the 3 minute mark to be sure that the patty is not overly charred. Remove from heat and let rest.
As patties rest, take chilies out of the bag and scrape charred skin off under running water (the water makes it easier to peel and will cool down the chilies if still warm). Dry the chilies thoroughly. Slice each chili lengthwise. Remove all the seeds and membranes from inside each chili half except keep one half of a chili in tact with seeds and membranes. Chop the chili coarsely and place in bowl.
Place the 2 garlic cloves and the 1 Teaspoon of salt for the relish on a cutting board with the salt being on top of the cloves. Mince garlic with the salt so that a paste forms. Add to the chopped chilies.
To finish the relish, combine the 1 Teaspoon cumin, 2 Tablespoons of canola oil and 1 Cup of chopped mint to the chili mix.
To assemble, place a patty onto each of the buns, top each patty with relish and then with a few cucumber slices…VOILA!
COOKING TIP: Before grilling press your thumb into the center of each patty, creating a dimple. The indentation will prevent “football”--‐like burgers