Thai Burgers with Mint Cucumber Relish
Submitted by crabob
Lemongrass and chili paste beef burgers topped with a cool mint cucumber relish. All the bright, punchy Thai flavors you crave in a juicy, grillable patty.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minBurger night just got a serious upgrade.
These patties are packed with lemongrass, cilantro, lime zest, Thai chili paste, and a splash of fish sauce, giving every bite that signature sweet-sour-salty-spicy balance that makes Thai food so addictive.
The mint cucumber relish on top is cool, crunchy, and dressed with rice vinegar and soy sauce. It cuts right through the richness of the beef.
Grill them about four minutes per side and you’re eating in under 45 minutes.
Kitchen Tips
- If your lemongrass is very dry, soak it for 20 minutes before chopping. No lemongrass? Grated lemon zest works as a stand-in.
- Drain the chopped cucumber well before mixing the relish so it doesn’t get watery on the plate.
- These are just as good bunless over a bowl of jasmine rice with a wedge of lime.
Variations
- Swap ground beef for ground turkey or pork for a lighter take.
- Add a smear of Sriracha mayo to the bun for extra heat.
- Tuck in some shredded cabbage and pickled carrots for a banh mi-meets-burger situation.
Ingredients
Directions
Combine burger stuff, shape into 4 to 6 burgers.
Drain chopped cucumber; mix in remaining ingredients; reserve.
Just before serving, heat grill and brush with oil.
Cook burgers and 4 minutes per side, turning once.
Makes 4 to 6 servings.
(If lemon grass is very dry, soak 20 minutes before using. If you cannot find lemon grass, use 1 teaspoon grated lemon peel.)
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