Thai Burger Recipe

4.67 from 3 votes

You’ve got to try our Thai Burger! It’s smoky, sweet, savory, and has just enough heat to make it exciting. Perfect for family dinners!

Prep Time20

Cook Time20

Total Time40

Course: Burgers and Sandwiches

Cuisine: Thai

Diet: Dairy Free

Servings: Burgers

Calories: 351kcal

Author: Linda

Equipment

Pineapple Corer

Ingredients

For the Patties

1 lb lean ground beef
1/4 cup grated carrots
1 Tbsp. minced fresh ginger
1 Tbsp. minced garlic
1 Tbsp. chopped cilantro
1 Tbsp. peanut sauce you can make your own authentic Thai peanut sauce, or you can use store bought
2 tsp. Sriracha
1 tsp. fish sauce
1 tsp. reduced-sodium soy sauce
1 teaspoon sesame oil

For the Burger

4 whole-wheat hamburger buns
4 lettuce leaves
4 pineapple rings
1/2 onion sliced into thick rings, keeping the sections together
Additional peanut sauce for garnish
Additional cilantro for garnish
4 tablespoons Sriracha Mayo combine mayonnaise, Sriracha, and some sweet chili sauce in a bowl

Instructions

Start by making the patties. In a large bowl, combine the ground beef, carrots, ginger, garlic, cilantro, peanut sauce, Sriracha, fish sauce, soy sauce, and sesame oil until just combined. Avoid overworking the meat or it can become dry.
Divide the meat into four portions and work them into hamburger patties.
Fire up your grill! I used our pellet grill, and they came out fantastic.
Place a cast iron or other BBQ-safe piece of cookware on the grill and place the intact onion rings in with a bit of oil (grapeseed works best as it has a very high smoke point) and some salt & pepper.
Slice your pineapple into rings. If you are using canned pineapple, try to find the kind packed in natural juices instead of syrup.
Once your grill is hot (I set our pellet grill to 400 degrees Fahrenheit or 200 degrees Celsius), place the patties on the grate and close the lid. After 5-7 minutes, flip the patties. The patties should have grill marks on them and feel a little firm. If they are still floppy when you try to turn them, it may be too soon. Once flipped, they will need another 5-7 minutes on the other side until they are done.
Meanwhile, flip the onion rings in the cast iron skillet to get the opposite sides nice and golden.
Place the pineapple rings directly on the grill grate. After 2-3 minutes, give them a flip. They are done when both sides have beautiful brown grill marks.
Place both sides of your buns, interior side down, on your grill. Check them closely as they go from not done to burnt pretty quickly.
Grab yourself a big platter and take everything off the grill.
Assemble your burgers: Bottom bun, Sriracha mayo, lettuce, burger patty, onion, pineapple, peanut sauce, cilantro, top bun.

Notes

You can make your own authentic Thai peanut sauce, or you can use store-bought.

To store your Thai burgers, place the cooked patties in an airtight container in the refrigerator for up to 3 days. You can also freeze the patties by wrapping them individually in plastic wrap and placing them in a freezer bag; they’ll stay good for up to 3 months.

To reheat, thaw frozen patties in the fridge overnight and warm them in a skillet over medium heat or in the oven at 350°F (175°C) until heated through.

Nutrition