Kaprow Burgers Thai Burger Recipes

SHU MAI-STYLE BURGERS

Steps:

• If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put shrimp and garlic in a food processor and pulse until just chopped; remove to a large bowl. Working in batches, grind pork fat until just chopped (be careful not to over-process). Add to bowl. Then grind meat until just chopped, again being careful not to over-process; add to bowl.
• Mix shrimp, pork fat and meat with the soy sauce, scallion, cilantro, chili and ginger; sprinkle with salt and pepper. Shape into 8 patties.
• To broil or grill, cook about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add the patties; cook undisturbed, for about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through.
• Garnish with scallion, cilantro, cabbage and pickled pepper, to taste.

THAI BURGERS

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
• Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

KAPROW BURGERS (THAI BURGER)

Steps:

• In a medium bowl (microwave safe) add the fist 9 ingredients, stir and microwave for 30 seconds, Stir and microwave again until mixtures just starts to bubble. Set aside to cool for 10 minutes.
• Combine remaining ingredients into sauce that has cooled and mix with hands to incorporate all ingredients.
• Place meat mixture in fridge for an hour (more or less).
• Make 4 patties and grill to medium well (no pink) in middle.
• Serve on a roll with a spicy mayo (mix some mayo with thai green curry paste, ginger garlic paste and a little honey add some shopped cilantro and or basil leaves). Top with favorite burger toppings.

THAI PORK BURGER

Steps:

• Mix 1/4 cup lime juice and 1 tablespoon each fish sauce and olive oil; season with salt and sugar. Toss half of the dressing with shaved carrots, sliced red onion and cilantro. Lightly mix 6 ounces ground pork with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4 minutes per side, basting with the remaining dressing. Serve on a roll with mayonnaise, chili sauce and the slaw.

THAI PEANUT BURGERS

Steps:

• WHISK together peanut butter, lime juice, soy sauce, ginger, cilantro and cayenne pepper in large bowl until well blended. Add ground meat and mix well.
• FORM into 4 patties. Grill, broil or pan fry to desired doneness.
• SERVE on buns with Thai hot sauce and your choice of condiments.

THAI CHICKEN SLAW BURGERS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
• Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
• Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
• Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
• Spoon chicken mixture into toasted buns and top with coleslaw.

THAI CARROT BURGERS

Steps:

• Heat the oven to 375 degrees. Warm 1 tablespoon of the oil over medium heat in a large sauté pan that has a lid. When hot, add the scallions and cook just until they begin to soften, about 2 minutes. Add the garlic, ginger, and serrano pepper and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.
• In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs. Let sit for about 10 minutes to allow the crumbs to absorb some liquid. Adjust seasonings. Shape into 4 patties.
• In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and brown 2 or 3 minutes on each side. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.