Lemongrass Beef Burgers with Nuoc Cham Slaw

Name: Lemongrass Beef Burgers with Nuoc Cham Slaw
Prep time: 33 min
Cook time: 11 min
Total time: 44 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1½ lb (680 g) ground beef, 80/20, cold, straight from the fridge; 3 stalks (90 g) lemongrass stalks, outer layers and tough green tops removed, pale tender bottom 4–5 inches (10–12 cm) very finely minced (about 3 tablespoons); 1 medium (40 g) shallot, peeled and very finely minced; 3 cloves (12 g) garlic cloves, peeled and finely minced or grated; 1 tbsp (15 ml) fish sauce; 2 tsp (8 g) light brown sugar; ½ tsp (1 g) freshly ground black pepper; 1 tbsp (15 ml) neutral oil such as canola or avocado; 4 tbsp (60 ml) fresh lime juice, from about 2 limes, strained; 2 tbsp (30 ml) fish sauce; 2 tbsp (25 g) granulated sugar; 4 tbsp (60 ml) warm water, warm to the touch so the sugar dissolves; 1 clove (4 g) garlic clove, peeled and finely minced; 1 small (3 g) Thai bird chili, thinly sliced, seeds removed for less heat (optional); 3 cups (225 g) green cabbage, very thinly shredded; 1 medium (80 g) carrot, peeled and coarsely grated or cut into thin matchsticks; ¼ cup (30 g) red onion, very thinly sliced; ¼ cup (8 g) fresh mint leaves, loosely packed, roughly torn; ¼ cup (8 g) fresh cilantro leaves and tender stems, loosely packed, roughly chopped; 4 tbsp (60 g) mayonnaise; 1 tbsp (15 g) sriracha; 4 buns (280 g) brioche hamburger buns, split in half; 1 tbsp (14 g) unsalted butter, softened

From the MyKitchenBank Kitchen

Juicy pan-seared beef patties packed with fragrant lemongrass, garlic and a touch of fish sauce, piled onto toasted brioche with a crunchy cabbage slaw dressed in sweet-sour-salty nuoc cham and a quick sriracha mayo.

Prep: 33 min
Cook: 11 min
Wait: 18 min
Total: 1 hr 2 min
Makes: 4 burgers

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Ingredients

4 servings

For the lemongrass patties
1½ lb (680 g) ground beef, 80/20, cold, straight from the fridge
3 stalks (90 g) lemongrass stalks, outer layers and tough green tops removed, pale tender bottom 4–5 inches (10–12 cm) very finely minced (about 3 tablespoons)
1 medium (40 g) shallot, peeled and very finely minced
3 cloves (12 g) garlic cloves, peeled and finely minced or grated
1 tbsp (15 ml) fish sauce
2 tsp (8 g) light brown sugar
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) neutral oil such as canola or avocado
For the nuoc cham
4 tbsp (60 ml) fresh lime juice, from about 2 limes, strained
2 tbsp (30 ml) fish sauce
2 tbsp (25 g) granulated sugar
4 tbsp (60 ml) warm water, warm to the touch so the sugar dissolves
1 clove (4 g) garlic clove, peeled and finely minced
1 small (3 g) Thai bird chili, thinly sliced, seeds removed for less heat (optional)
For the slaw
3 cups (225 g) green cabbage, very thinly shredded
1 medium (80 g) carrot, peeled and coarsely grated or cut into thin matchsticks
¼ cup (30 g) red onion, very thinly sliced
¼ cup (8 g) fresh mint leaves, loosely packed, roughly torn
¼ cup (8 g) fresh cilantro leaves and tender stems, loosely packed, roughly chopped
To assemble
4 tbsp (60 g) mayonnaise
1 tbsp (15 g) sriracha
4 buns (280 g) brioche hamburger buns, split in half
1 tbsp (14 g) unsalted butter, softened

Equipment (8)

12-inch (30 cm) heavy skillet, cast iron or stainless steel
Large mixing bowl for the slaw
Medium mixing bowl for the patty mixture
Small bowl or jar for the nuoc cham
Sharp chef's knife and cutting board
Instant-read thermometer
Wide spatula
Plate or small tray lined with parchment paper

Steps

Before you start

Use 80/20 ground beef. Leaner beef makes dry burgers, because these patties have no added binder or fat.
Keep the beef refrigerated until you are ready to mix. Cold meat is easier to shape and stays juicier.
Fresh lemongrass is essential. Dried or jarred paste won't give the same bright, citrusy flavor.
The slaw rests while you mix and chill the patties, so make the nuoc cham and slaw first.

1
Mince the lemongrass
- Trim the root end off each lemongrass stalk and peel away the dry, tough outer layers until you reach the pale, softer core.
- Cut off the grassy green top, keeping only the bottom 4–5 inches (10–12 cm).
- Slice the stalks thinly crosswise, then mince them very finely, rocking the knife until the pieces are almost a paste and no piece is larger than a grain of rice.
- You should have about 3 tablespoons.
- Mince the shallot and the 3 cloves of patty garlic too.
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Ready when: Lemongrass is minced so finely it looks moist and clumps together, with no stringy bits.
Tip: Coarse lemongrass stays fibrous and unpleasant to chew in the cooked patty, so mince longer than feels necessary.
2
Whisk the nuoc cham
- In a small bowl or jar, stir the warm water and sugar for about 30 seconds until no grains remain.
- Add the lime juice, 2 tablespoons fish sauce, the 1 clove of minced garlic and the chili if using.
- Stir and taste.
- It should be a balance of sour, salty and sweet.
- Add a pinch more sugar if it's too sharp.
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Ready when: Sugar is fully dissolved and the dressing tastes balanced between sour, salty and sweet.
3
Dress the slaw
- In a large bowl, combine the cabbage, carrot, red onion, mint and cilantro.
- Pour over about half of the nuoc cham (roughly ½ cup / 120 ml) and toss well with your hands or tongs.
- Set the slaw aside to soften slightly while you make the patties.
- Keep the remaining nuoc cham for spooning over the burgers.
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Ready when: Cabbage is evenly coated and glossy.
Tip: The slaw rests while you do the next two steps. It should stay crisp-tender, so don't dress it more than 30 minutes before serving.
4
Mix the patty mixture
- Place the cold ground beef in a medium bowl.
- Add the minced lemongrass, shallot and garlic, 1 tablespoon fish sauce, brown sugar and black pepper.
- Using your fingertips, gently fold and toss for about 30 seconds until the seasonings are evenly distributed.
- Stop as soon as there are no pockets of seasoning.
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Ready when: Seasonings are evenly visible throughout and the meat is still loose, not pasty.
Tip: Overmixing makes the burgers dense and rubbery.
5
Shape and chill
- Divide the mixture into 4 equal portions of about 6 oz (170 g) each.
- Gently form each into a patty about ¾ inch (2 cm) thick and 4 inches (10 cm) wide, slightly wider than your buns because they shrink as they cook.
- Press a shallow dimple into the center of each with your thumb.
- Place on a parchment-lined plate and refrigerate uncovered for 15 minutes.
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Ready when: Patties feel firm and cold to the touch.
Tip: The dimple stops the centers puffing up into domes as the patties cook.
6
Make sriracha mayo
- While the patties chill, stir the mayonnaise and sriracha together in a small bowl until evenly pink.
- Taste and add a little more sriracha if you want more heat.
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Ready when: Mayo is a uniform pale orange-pink with no streaks.
7
Toast the buns
- Spread the softened butter over the cut sides of the buns.
- Heat the skillet over medium heat for 1 minute.
- Place the buns cut-side down, in batches if needed, and toast for 1–2 minutes until golden brown.
- Transfer to a plate and wipe out the skillet.
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Ready when: Cut sides are evenly golden brown and lightly crisp.
Tip: Brioche browns fast because of its sugar, so stay close to the pan.
8
Sear the pattiesOven 160°F / 70°C
- Return the skillet to medium-high heat and add the oil.
- When the oil shimmers and just begins to smoke lightly, about 2 minutes, add the patties with space between them.
- Cook undisturbed for 4–5 minutes, until a deep brown crust forms and the patties release easily from the pan.
- Flip once and cook 3–4 minutes more.
- Check that the internal temperature reaches 160°F (71°C) in the thickest part of the patty.
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Ready when: Dark brown crust on both sides, juices run clear, and an instant-read thermometer reads 160°F (71°C).
Tip: Don't press down on the patties with the spatula. That squeezes out the juices and the lemongrass flavor with them.
9
Rest the burgers
- Transfer the patties to a clean plate and let them rest for 3 minutes so the juices settle back into the meat.
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Ready when: Patties are still hot but no longer sizzling and little liquid pools on the plate.
10
Assemble and serve
- Spread sriracha mayo generously on the cut sides of both bun halves.
- Set a patty on each bottom bun and drizzle with 1 teaspoon of the reserved nuoc cham.
- Pile a generous handful of slaw on top, squeezing lightly to drain excess dressing, then add the bun tops.
- Serve right away with extra slaw and nuoc cham on the side.
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Ready when: Burgers are stacked with the slaw sitting on the patty and the buns still warm.
Tip: Drain the slaw before piling it on, or the bottom bun will go soggy.

Good to know

Tips

Use only the pale, tender lower part of the lemongrass and mince it extremely finely. The woody upper parts won't soften when cooked.
Chill the patties before cooking so they hold their shape and sear with a better crust.
Fish sauce brands vary in saltiness, so taste the nuoc cham before using it and adjust with a little sugar or lime.
Don't crowd the skillet. Cook in two batches if the patties touch, or they will steam instead of browning.

Make ahead

"Mince the lemongrass and make the nuoc cham up to 2 days ahead and refrigerate separately. Shape the patties up to 1 day ahead, cover and refrigerate. Slice the vegetables for the slaw up to 1 day ahead but dress them no more than 30 minutes before serving."

Storage & reheating

"Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low heat, covered, for 3–4 minutes per side until hot throughout (165°F / 74°C). Dressed slaw keeps for 1 day in the fridge but loses crunch. Undressed slaw and nuoc cham keep for 3–4 days. Raw shaped patties can be frozen for up to 2 months, separated by parchment. Thaw overnight in the fridge before cooking. Assembled burgers are best eaten right away."

Substitutions

ground beef, 80/20 → ground pork or ground chicken thigh. Pork gives a very traditional flavor. Cook chicken to 165°F (74°C). Both are slightly less rich than beef.
fish sauce → soy sauce plus an extra squeeze of lime. Less funky and complex, but works if you can't use fish sauce. Use the same amount.
brioche hamburger buns → soft potato rolls or banh mi style rolls. Banh mi rolls give a crisper bite; toast them the same way.
green cabbage → napa cabbage. Softer and sweeter. Dress it just before serving because it wilts faster.