By Susie D on June 06, 2006
Photo by CaliforniaJan
Photo by CaliforniaJan
"This Thai inspired burger was the winning $10,000 entry in the alternative burger category in the Build A Better Burger Challenge."
Serving Size: 1 (266 g)
Servings Per Recipe: 6
"Very interesting mixture of flavors; however, not quite intense enough for me. I think I'd double the sriracha, garlic and ginger next time. Still, a nice change from plain beef burgers. ZWT9"
"This is an excellent twist on a burger and we loved the taste of both the burger and sauce. Made for ZWT #9."
"The sauce for this burger was great! So refreshing, my family agreed it would make a nice alternative for tzatziki (sp?) sauce, but it was perfect on the burger. My two teenage daughters loved the whole thing! I thought the pork made the burger very dry, so next time I will use half pork and have ground chuck and see if that makes a difference. Also, I could not find anise at the store/s so I substituted about a tablespoon of tarragon and that was ok (honestly, I couldn't taste the tarragon, but there is so much going on in this burger it may have been needed to complete the "taste profile")."
"This was a really great change of pace from a regular beef burger. The seasoning in the meat was delicious and I really enjoyed the mayo. Thanks for the posting."
"This was delicious. I was really surprised by the intensity of the flavors. I added some breadcrumbs to the pork mixture as it seemed a little wet. In hindsight, I probably wouldn't do that again. My burgers cooked for about 10-12 minutes on a gas grill. The mayonnaise is a must. Instead of star anise, which I actually have as a whole spice, but not ground, I used Penzey's Bangkok Blend, which has some chili, lemongrass and other seasonings. I also added some salt & pepper to the meat which I think made it a tad salty. The fish sauce has enough salt, I think. I will definitely make this again. Thank you for sharing this wonderful, unique recipe."
"The dressing was divine and easy to make - I made it in the morning and left the flavours infuse. I made the burger patties about 3 hours before grilling to firm up in the fridge; they were very crumbly in the grill pan, and I struggled to keep them together, this in NO way affected the taste though; the taste of the burgers was delicious, and I am going to try these again to see if I can manage to make them stick together! I made them exactly as posted and the mixture did yield 6 burgers. I served them with crisps (chips), extra lettuce and in a burger bun. Made for Asia and the Cheese and Whine Gang. Thanks Susie, FT:-)"
"I saw this on TV and was intrigued. These were really delicious. The dressing could easily be used for other things, too, and maybe next time I'll use the mini food processor. I substituted ground anise seed for the star anise (per some website) and it was fine. This makes a great change from beef and will be a regular at this house. Thanks SusieD for posting."