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1-1/2
3/4
7
5
5
5
2
1
1-1/2
1/3
1-1/2
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ar
-------
ar
ar
ar
ar
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5
1-1/2
1
1-1/2
1
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#
in
cl
oz
T
T
c
t
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T
T
T
T
t
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-- Patties
Beef, ground (1)
Ginger Root
Garlic
Onion
Chili, Dry Red (2)
Chili, Thai Green (3)
Kaffir Lime Leaf (4)
Sugar, Palm (5)
Fish Sauce (6)
Soy Sauce
Pepper, black
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Oil for Frying (7)
-- Garnish
Lettuce Leaves
Tomato Slice
Herbs, etc (8)
Burger Sauce
-- Burger Sauce
Mayonnaise
Mustard
Palm Sugar (2)
Soy Sauce
Pepper, black
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Prep - (1-1/4 hrs + 2+ hrs in the fridge)
- Give the GROUND BEEF a vigorous chopping to make it finer.
If you grind your own Beef be sure it is very cold going into the
grinder, and pass it through twice, then chop vigorously.
- Slice GINGER very thin. Cut slices into thin slivers, and chop
those fine. Place in a big mortar and pound moderately.
- Crush GARLIC and chop fine. Add to the mortar and pound
fairly well.
- Chop ONION very small. Add to the mortar and pound well.
- Run the RED CHILIS in your spice grinder or otherwise render
into fine flakes. Cut GREEN CHILIS into strips lengthwise and
chop fine (see Note-3). Mix.
- Roll up each lobe of the LIME LEAVES very tight in the stem
direction. Slice into threads on both sides of the stem, discarding
the stem. Chop the threads fine. Add to Chilis
- Crush or grate PALM SUGAR as needed.
- Mix all Patties items until very well distributed and the
meat is paste-like. I give the whole mass a good chopping on the
cutting board, and then massage vigorously. Refrigerate for 2 hours
or more.
- Prepare Garnishes as you desire.
- Beat together all Sauce items.
Run - (15 min per batch)
- Form Patties about 4-3/4 inch diameter and 1/2 inch thick, a
little thinner in the center than at the edges. After cooking, these
will be about 3-3/4 inches diameter and 3/4 inch thick.
- By your chosen method (see Note-7): Grill
or Fry the Patties, preferably medium rare, or however you like
them.
- Arrange on individual plates, optionally over Lettuce Leaves.
Apply Garnishes as desired. Top with a drizzle of Sauce.
Serve immediately
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