Thai Trio Burger

Put all the ingredients (except the sesame oil) for the patty in a food processor.

Blend until you get a paste.
If you have the time, let it marinade in the chiller for at least 30 mins.
While you get the sauce and topping prepared.
Mix all the ingredients for the sauce and set aside.

Heat pan on med heat for HCP and add sesame oil.
For regular frying pan, use med-high heat.
Wet hands so that the paste doesn’t stick.
Shape patties and pan fry.
You can also drop patty on to the pan then shape using your spatula.

Cover and lock HCP for 1-2 mins then flip and do the same.
Regular pan may need a little more time.
Brown both sides.

When both sides are browned, turn off heat.
Pour Phad Thai sauce over the patties, cover and lock for 30 secs.
Turn and do the same, coating each side with the sauce.
The sauce will thicken and caramelize. There is not much sauce, just enough to lightly coat the patties.

Set the patties aside.

Fry your eggs, or do it simultaneously when you are cooking the patties, which was what I did.
Sprinkle a little black pepper on top of the egg. I made my egg yolks runny so it was a little messy when we ate it but so so yummy with the yoke dripping all over the other goodness!

Clean your pan with kitchen towels.
Butter your buns, and toast it under med high heat.

Build your bun! 🙂
Bun + egg.

Patty and sauce.

Cucumber + carrot.

Parsley + bun…

Serve warm and enjoy!!

Thai Trio Burger

Delishar

Print Recipe Pin Recipe

Ingredients

  

Trio Patties

• 120 g pork minced (Substitute with chicken if you don't take pork)
• 120 g chicken minced
• 6 large prawns minced
• 1 shallot roughly chopped
• 2 cloves garlic
• 1 lemongrass use ends only, roughly chopped
• Zest of 1 lime
• Juice of 1 lime
• 2 tbsp spring onion chopped
• 1/2 inch thumb galangal/blue ginger roughly chopped
• 1/2 inch thumb ginger roughly chopped
• 2-3 tbsp carrot grated
• 1 tbsp fish sauce
• 1/2 tbsp corn flour
• 1/2 an egg
• 1/4 tsp white pepper
• 2 tbsp sesame oil for pan frying

Burger/Toppings

• 4 eggs
• Black pepper
• Salt to taste
• 4 burger buns
• Butter/EVOO spread for spreading on buns
• 1 carrot shredded
• 1 Japanese cucumber thinly sliced
• 3/4 cup loosely packed parsley

Phad Thai Sauce

• • 1/2-3/4 tsp palm sugar or brown sugar
• • 1 tsp fish sauce
• • 1.5 tsp tamarind juice
• • dash of white pepper
• 2-3 tbsp chicken stock or hot water

Lime Sweet Chilli Mayo

• 1 tsp lime juice
• 2 tbsp mayo
• 1 tbsp Thai sweet chilli sauce

Instructions

 

Phad Thai Sauce

• Mix all the ingredients for the sauce and set aside.

Lime Sweet Chilli Mayo

• Mix all the ingredients together and set aside.

Trio Patties

• Put all the ingredients (except the sesame oil) for the patty in a food processor.
• Blend until you get a paste.
• If you have the time, let it marinade in the chiller for at least 30 mins.
• While you get the sauce and topping prepared.
• Heat pan on med heat for HCP and add sesame oil.
• For regular frying pan, use med-high heat.
• Wet hands so that the paste doesn't stick.
• Shape patties and pan fry.
• You can also drop patty on to the pan then shape using your spatula.
• Cover and lock HCP for 1-2 mins then flip and do the same.
• Regular pan may need a little more time.
• Brown both sides.
• When both sides are browned, turn off heat.
• Pour Phad Thai sauce over the patties, cover and lock for 30 secs.
• Turn and do the same, coating each side with the sauce.
• The sauce will thicken and caramelize. There is not much sauce, just enough to lightly coat the patties.
• Set the patties aside.
• Fry your eggs, or do it simultaneously when you are cooking the patties, which was what I did.
• Season egg with a little salt and black pepper.
• I made my egg yolks runny so it was a little messy when we ate it but so so yummy with the yoke dripping all over the other goodness!
• Clean your pan with kitchen towels.
• Butter your buns, and toast it under med high heat.

Build it

• Bun + egg.
• Patty and sauce.
• Cucumber + carrot.
• Parsley + Bun.