Thai Beef Burgers with Cucumber Salad
These Thai Beef Burgers with Cucumber Salad are an inventive and flavor-packed upgrade to summer burger nights.
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!