Thai-Style Homemade Beef Burgers
BBQ season is here! So excited to cook in the garden on those sunny days and entertain during the warm evenings. There’s nothing better than BBQ food like skewers, sausages or wings and cooking homemade burgers just the cherry on top! These Thai-style beef burgers are juicy and packed with fresh flavours of coriander and lemongrass. They are so delicious served on a toasted bun with sweet chilli sauce and garnished with sweet Thai basil, lettuce and tomato.
What type of minced beef is best for burgers?
For homemade beef burgers, using minced beef with a higher fat content is great for making burgers. The high concentration of fat (20%) will bind the meat better, and you won’t need to add oil when cooking, whether that is pan-frying, grilling or barbecuing. As the high melt the fat away it will crisp up the outside of the burger and melts through the middle to give flavour and to keep it tender.
While a high-fat content is the best for cooking burgers over a hot grill, you can still make burgers with lean and extra-lean minced beef. Lean meat between 12% and 25% is a good all-rounder as it still has enough fat that it won’t dry out. If you are looking to keep all your summer cooking as low calorie as possible, then using extra-lean beef (5% - 10% fat) is an option, just be wary when cooking that this mince will dry out the quickest. Make sure you don’t overcook the burger to avoid it going tough!
How to Make Thai-style Beef Burgers
This recipe is really simple and the burgers can be made up the day or evening before to be left in the fridge to chill - this helps them keep their shape while cooking. A quick tip before we jump into the cooking method, leaving the ingredients out to reach room temperature before mixing them together will save your hands from getting cold. Let’s get started...burger time!
Dice the onion into small pieces and roughly chop the coriander leaves, then place them into a large bowl. Gather all the other ingredients for the burger and add them into the bowl too - minced beef, egg and Mae Jum Thai green curry paste. Add a large pinch of salt to season and begin to squeeze and blend all the ingredients together using your hands.
Once everything is together, divide the mixture into 4 portions and roll into a ball. Gently flatten the ball to form a beef patty and check the edges to make sure it is still intact. Place on a plate, cover with cling film and chill in the fridge for at least 15 minutes. As I mentioned before, you can do all of this the day or night before too.
Preheat the grill or get the BBQ started and once the patties are chilled you are now ready for cooking. Grill the burgers for 12-15 minutes and flip halfway through. Garnishing is up to you, you can fill the burger with fresh lettuce leaves and tomatoes, perhaps add some cheese! For me, I garnished with sweet Thai basil, lettuce, red onion and tomatoes! Other Thai food as a side dish could be Nam Tok Neua (Thai beef salad), Som Tum (green papaya salad), sticky rice and chicken satay!
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