I love making unique and flavorful renditions of burgers in the summertime. these thai beef burgers with cucumber salad are so bright and flavorful- everyone will ask for the recipe. I pair with a flavorful cucumber salad with radish and fresh avocado for a great color and textural balance.
thai beef burgers ingredients:
here is the ingredient line up…
- ground beef: I use an 85/15 blend.
- aromatics: sautéed lemongrass and ginger vibrantly flavor these beef patties.
- avocado oil: to saute the aromatics and sear the burgers.
- fresh herbs: I use a combination of fresh mint and thai basil- you could also use normal basil.
- chile garlic sauce: for some heat- you could also use sriracha.
- coconut aminos: adds flavor or you can also use a bottled teriyaki sauce.
- seasonings: salt, pepper and granulated garlic season the burgers.
- cucumber salad: cucumber salad, green onion, radish and lime form a simple and vibrant salad for topping.
- toppings: thai basil leaves, mayo with a drizzle of coconut aminos or teriyaki and sliced avocado.
how to make:
this dish is very simple to execute. Begin by sautéing the aromatics: lemongrass and ginger. Next, you’ll mix and form the beef burger patties and sear in a grill pan or cook on an outdoor grill. meanwhile, toss together the quick cucumber salad. to assemble, add avocado oil mayonnaise to both sides of burger bun with a splash of coconut aminos, burger patty, cucumber salad, fresh avocado and thai basil leaves. enjoy!
serving ideas:
these thai beef burgers with cucumber salad can be versatile for different meal times.
- weeknight family dinner: serve thai beef burgers with baked Japanese sweet potato fries.
- couples dinners party: serve thai beef burgers with my mojito fruit salad for a delicious and fresh dinner.
- sunday supper: serve the thai beef burgers with my shaved rainbow carrot salad and grilled shrimp skewers.
Thai Beef Burgers with Cucumber Salad
Ingredients
- 1 Tablespoon fresh ginger minced finely
- 2 Tablespoons lemongrass sliced thinly then minced
- 2 pounds ground beef, 85/15
- ⅓ cup fresh herbs (I used fresh mint and thai basil)
- Zest of 2 limes (save juice for cucumber salad)
- 2 teaspoons chile garlic sauce or sriracha
- 1 Tablespoon coconut aminos or bottled teriyaki sauce
- 2.5 teaspoons mineral salt
- 20 grounds of freshly-cracked black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon avocado oil (to cook burgers)
Cucumber Salad:
- 1 cup small English cucumbers sliced thinly, (about 4)
- 1 green onion sliced thinly
- 4 radishes sliced thinly
- ¼ teaspoon mineral salt (heaping)
- 10 grounds of freshly-cracked black pepper
- Splash of good olive oil
- reserved juice from two limes
For Serving:
- hamburger buns (I used gluten-free)
- mayo and coconut aminos (or teriyaki)
- thai basil leaves
- sliced avocado
Instructions
- Begin by heating a small saute pan over medium heat with a drizzle of olive or avocado oil. Add ginger and lemongrass and saute until lightly browned and fragrant, 2-3 minutes. Set aside to cool.
- In a large bowl, add ground beef with remaining burger ingredients (except avocado oil), and cooled aromatics. Mix well, careful not to compact, and form into 6-7 patties.
- Heat a grill pan over medium-high heat for 2-3 minutes. Add avocado oil and half of the burgers, cooking in batches for 2-3 minutes per side. Set aside on a sheet pan tented with foil while making the cucumber salad.
- To prepare cucumber salad, toss all ingredients in a small bowl.
- Slice avocado and toast buns to assemble burgers. Top buns with avocado oil mayonnaise, a dash of coconut aminos and the burger patty. Top with cucumber salad and sliced avocado with whole thai basil leaves. Enjoy!
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