RECIPES: Recipe Details
X-TRA JUICY THAI HERBED BERGERS with COCO-AVOCADO SPREAD and MANGO JICAMA RELISH
Ingredients for burger:
1 oz pkg cellophane noodles (glass noodles), soaked in hot water 15 minutes, cut up
Grated zest from 2 medium limes (use juice for spread)
3 tablespoon frozen minced lemon grass, thawed (e.g. Sa Bam, available in Asian stores)
2 tablespoon Thai panang curry paste (Mae Ploy)
2 tablespoon fish sauce
1 tablespoon grated garlic
1 tablespoon brown sugar
1/2 cup finely chopped Thai purple basil leaves
2 lbs fresh ground 80 % / 20 % lean BEEF
For Coco-Avocado Spread mix following:
2/3 cup thick coconut milk
2 large, ripe, HASS AVOCADOES, pitted, mashed
3 tablespoon lime juice (from grated limes above)
3/4 teaspoon salt or to taste
For Jicama Mango Relish mix following:
2 cups peeled, julienne cut jicama
2 cups peeled, julienne cut mangoes
4 tablespoon diced red bell pepper
3 tablespoon lime juice
1 1/2 teaspoon panang curry paste
2 tablespoon brown sugar
1/2 cup chopped Thai purple basil
Other ingredients :
COLAVITA EXTRA VIRGIN OLIVE OIL for brushing grill and rolls
6 pain au lait Kaiser rolls or other specialty rolls
6 Boston lettuce leaves
3 tablespoon coarsely ground cocktail peanuts
Drain cellophane noodles, cut up into 1 inch lengths. Grate zest from limes and reserve limes for later use in coconut avocado spread. Mix cellophane noodles, lime zest and all ingredients for burgers in a large bowl, adding beef last. Avoid compacting. Divide beef into 6 portions and make patties the size of the rolls.
To make Avocado coconut spread: Open can of coconut milk without shaking. Spoon off 2/3 rd cup off the top and mix with all other ingredients for spread. Adjust to taste.
Make relish, cover, and set aside.
Brush grill with oil. Heat grill until high. Place patties on grill, brush top with some olive oil, and grill uncovered for 4-5 minutes. Flip and grill other side, covered, another 4 minutes or until desired doneness.
Heat rolls on periphery of grill. Brush cut sides of rolls with avocado spread. Place a lettuce leaf on each roll. Place burger on top and relish. Sprinkle with peanuts. Cover with top roll and serve right away.
My thrifty mother taught me the use of cellophane noodles. It was a cheap extender of meat, it could rescue many stews and soups that were too watery or too salty, and it was used as a stuffing in many wraps. I wanted to see how well they compared with Panko crumbs in burger and was pleasantly surprised to see that the burgers with cellophane noodles were by far juicier!