Prepare these Thai burgers so you will enjoy the best Thai curry paste in a couple of minutes, a delicious fusion dip and of course minced meat with a Thai twist.
I have a dear friend who says she loves the taste of Thai food without too much spiciness. She asked me if I could give her some Thai recipes with the following restrictions: "no green chicken curry, no chicken at all, not using any paste, if possible with fresh Basil leaves and please don’t use coconut milk, as I am on a diet…"
🙂 … In the true spirit of the land with the eternal smiles, I put a smile on my face and gave her the recipe below. Mind you, it’s not authentic Thai but it is what she asked for … 🙂 And I am Indian, so don’t expect “the real Thai deal” here 🙂
If you love Thai food but you want only a little spicy, than making your own curry paste according to your taste is the best solution: just reduce the amount of chilies, remove the seeds of the chilies and if you want to be on the safe side: simply start with only adding 1.
Of course when you start with a paste bought in the shop, you most likely will end up with something way too spicy. Using less paste means you will be adding less of the other tasteful ingredients, resulting in a tasteless meal. Whereas when you pound the paste yourself, you still have all the taste and you can reduce the spiciness. Try one of the following pastes as an example –
start with little pepper and add after tasting – until you made a paste that suits your palate:
Once you find the ideal amount of ingredients to your personal taste: write those quantities down, make a huge quantity of paste and store in small batches in your freezer for easy, instant future use. E.g. when you want a quick fusion dip: fry a bit of Thai curry paste and mix it under mayonnaise. You could then add to taste fresh lime and freshly chopped coriander.
If you are not into pounding or grinding, use a small electrical blender, which will do the work in a few seconds.
When storing the paste in small quantities in the freezer is too much hassle, then maybe you could try to source online for Thai curry powder mixtures that aren’t too spicy: buy and try 🙂 Click here to get your Thai curry powder from Amazon immediately: unlike many other mixtures, this one only contains organic spices, NO MSG and NO salt!
Thai burger recipe ingredients
If you don’t have Thai basil leaves, you could use fresh coriander: the taste will be totally different yet still with a taste of Thai.
- 5 1/4 ounce (150 gram) pork minced meat
- (24) Thai basil leaves to taste
- 1 clove garlic
- 1 teaspoon of palmsugar
- 1 teaspoon Thai fish sauce
- 1 teaspoon lime juice
- 1 teaspoon tomato ketchup – be aware of added sugar in most supermarket tomato ketchups!
- 1 teaspoon Thai green curry paste (or red if you don’t have green)
How to make a Thai burger
- Fry the Thai green curry paste in a little oil until the fragrance comes out and let cool down.
- In the mean time: finely chop the basil leaves. You should have at least 1 big teaspoon of chopped basil for each burger you make.
- Finely chop the garlic as well.
- Add the chopped basil, garlic, curry paste, fish sauce, palmsugar, tomato ketchup and lime juice to the minced meat and mix with your hands, making sure the ingredients get divided in your meat.
- Make a flat burger of about 3/4 inch (2 cm) thickness
- Put oil in a frying pan and fry until your Thai burgers are ready. Myself I like the meat to be very dry, so I fried them 6 minutes on 1 side and 6 minutes on the other side on a medium fire.