Dish with Cali-Thai Burger
(click to enlarge)

Cali-Thai Burgers


Los Angeles, California
Makes:
Effort:
Sched:
DoAhead:  		 6 or 7
**
4+ hrs
Most		 These delectable burgers are a Los Angeles creation in the Thai style (Thai is an almost native cuisine here). See Background for details. Make the patties far enough ahead to rest 2 to 3 hours in the fridge. For methods, see Oil & Cooking.

-------
1-1/2
3/4
7
5
5
5
2
1
1-1/2
1/3
1-1/2
-------
ar
-------
ar
ar
ar
ar

-------
5
1-1/2
1
1-1/2
1
-------
---
#
in
cl
oz



T
T
c
t
---

---





---
T
T
T
T
t
---
-- 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
------------
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
--------------------
Prep   -   (1-1/4 hrs   +   2+ hrs in the fridge)
  1. 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.
  2. Slice GINGER very thin. Cut slices into thin slivers, and chop those fine. Place in a big mortar and pound moderately.
  3. Crush GARLIC and chop fine. Add to the mortar and pound fairly well.
  4. Chop ONION very small. Add to the mortar and pound well.
  5. 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.
  6. 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
  7. Crush or grate PALM SUGAR as needed.
  8. 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.
  9. Prepare Garnishes as you desire.
  10. Beat together all Sauce items.
Run   -   (15 min per batch)
  1. 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.
  2. By your chosen method (see Note-7): Grill or Fry the Patties, preferably medium rare, or however you like them.
  3. Arrange on individual plates, optionally over Lettuce Leaves. Apply Garnishes as desired. Top with a drizzle of Sauce. Serve immediately
NOTES:

  1. Beef, ground:

      This should be 80% lean. Much leaner and it will lose flavor.

  2. Chilis, Dry Red:

      The standard Japones will be fine for most people. For hotter, use de Arbols, or Thai for even hotter, or just add more chilis if you want, or reduce to 4 for folks from the Frozen North (anywhere north of Sacramento).

  3. Chilis, Thai Green:

      These are variable, from very hot to disappointing, but usually pretty hot. If you are afraid of them you can scrape out the seed cores (this is called "wimping out").

  4. Kaffir Lime Leaves:

      These come 2 lobes to a leaf, so this recipe needs 4 lobes. These have become quite available in the Asian markets in Southern California. For details See our Kaffir Lime page. If you don't have them, grate the zest of a regular lime.

  5. Palm Sugar:

      This is easily found in Asian markets (at least here in Southern California). If you don't have it, use a partially refined sugar such as Turbinado.

  6. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  7. Oil & Cooking:

      These patties can be cooked a number of ways. Grilled over charcoal or gas (oil the grill) is preferred by the recipe originator. They can also be pan fried (in about 1/8 inch oil), or fried on a hot griddle (oil the griddle). These methods are listed as acceptable alternatives by the recipe originator.

  8. Herbs, etc:

      Your choice of herbs appropriate to Southeast Asian cuisines. Cilantro is pretty much required. Thai Basil, Mint, of Parilla are good. Dill would be more Vietnamese than Thai, but what the hell. Other options are slivers of Red Onion, Scallions, Thai Green Chilis, etc.

  9. Background:

      This burger is based on a recipe by Los Angeles Times senior food writer Jenn Harris. It was her attempt to duplicate the Jazz Burgers of Jazz Singsanong, served "off-menu" at her Thai restaurant in Los Angeles. Jazz declared "It's not the Jazz Burger, but I love it". Here I present it re-stepped and with minor adjustments.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
9mm_calthi1 200119 lat01-12-20   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.