Thai Basil Beef Burgers with Crispy Fried Egg

Name: Thai Basil Beef Burgers with Crispy Fried Egg
Prep time: 26 min
Cook time: 16 min
Total time: 42 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) 80/20 ground beef, cold; ½ cup, packed (20 g) Thai basil leaves, finely chopped; 3 medium cloves (12 g) garlic cloves, minced; 2 chilies (6 g) Thai bird chilies, stemmed and finely minced (seeded for less heat); 1 tbsp (15 ml) fish sauce; 2 tsp (8 g) light brown sugar; ½ tsp (1 g) ground white pepper; ⅓ cup (80 g) mayonnaise; 1 tbsp (17 g) sriracha; 2 tsp (10 ml) fresh lime juice, freshly squeezed; 4 buns (280 g) brioche hamburger buns, split; 4 eggs (200 g) large eggs, cold, cracked into 4 separate small cups or ramekins; ½ cucumber (150 g) English cucumber, sliced into thin rounds; 16 leaves (8 g) Thai basil leaves, whole, left intact; 3 tbsp (45 ml) neutral oil such as canola or avocado oil, divided: 1 tbsp (15 ml) for the patties, 2 tbsp (30 ml) for the eggs

From the MyKitchenBank Kitchen

Juicy pan-seared beef patties packed with Thai basil, garlic, fresh chilies and fish sauce, topped with a lacy crisp-edged fried egg, cool cucumber and a lime-sriracha mayo. Inspired by the flavors of pad kra pao, in burger form.

Prep: 26 min
Cook: 16 min
Wait: 18 min
Total: 1 hr
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) 80/20 ground beef, cold
½ cup, packed (20 g) Thai basil leaves, finely chopped
3 medium cloves (12 g) garlic cloves, minced
2 chilies (6 g) Thai bird chilies, stemmed and finely minced (seeded for less heat)
1 tbsp (15 ml) fish sauce
2 tsp (8 g) light brown sugar
½ tsp (1 g) ground white pepper
For the lime-sriracha mayo
⅓ cup (80 g) mayonnaise
1 tbsp (17 g) sriracha
2 tsp (10 ml) fresh lime juice, freshly squeezed
For assembling
4 buns (280 g) brioche hamburger buns, split
4 eggs (200 g) large eggs, cold, cracked into 4 separate small cups or ramekins
½ cucumber (150 g) English cucumber, sliced into thin rounds
16 leaves (8 g) Thai basil leaves, whole, left intact
3 tbsp (45 ml) neutral oil such as canola or avocado oil, divided: 1 tbsp (15 ml) for the patties, 2 tbsp (30 ml) for the eggs

Equipment (6)

12-inch (30 cm) heavy skillet, preferably cast iron or stainless steel
Large mixing bowl
Small mixing bowl
Rimmed baking sheet or plate lined with parchment paper
Instant-read thermometer
Wide spatula

Steps

Before you start

Use 80/20 ground beef straight from the fridge. Cold fat keeps the patties tender and juicy.
Thai basil has a licorice-like, peppery flavor that regular Italian basil can't match. Look for it at Asian markets (see substitutions if you can't find it).
Thai bird chilies are very hot. Wear gloves or wash your hands well after cutting them, and remove the seeds if you want less heat.
Plan on 60 minutes total, including a 15-minute chill for the patties.
Turn on your stove vent or open a window. Searing with fish sauce makes a strong aroma.

1
Make the mayo
- In a small bowl, stir together the mayonnaise, sriracha and lime juice until smooth and evenly pink-orange.
- Cover and refrigerate.
- Slice the cucumber into thin rounds and set aside along with the 16 whole Thai basil leaves for topping.
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Ready when: Sauce is smooth with no white streaks of mayo.
Tip: Taste it. Add a few more drops of lime juice if you like it tangier.
2
Prep the aromatics
- Finely chop the ½ cup (20 g) packed basil, mince the garlic, and mince the chilies.
- Everything should be in pieces smaller than a grain of rice so no one bites into a big chunk of chili.
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Ready when: Basil, garlic and chilies are finely minced.
Tip: Wash your hands and knife with soap after cutting the chilies, before touching your face.
3
Mix the patties
- In a large bowl, combine the cold beef with the basil, garlic, chilies, fish sauce, brown sugar and white pepper.
- Use your fingertips to toss and fold just until the seasonings are evenly distributed, about 20 seconds.
- Don't knead or squeeze.
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Ready when: Seasonings are evenly visible with no pockets of plain beef, and the meat still looks loose, not pasty.
Tip: Overworking the meat makes dense, rubbery burgers.
4
Shape and chill
- Divide the mixture into 4 equal portions of about 6 oz (170 g) each.
- Gently shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, then press a shallow thumb-sized dimple into the center of each.
- Place on a parchment-lined plate or baking sheet, cover loosely, and refrigerate for 15 minutes.
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Ready when: Patties feel firm and cold to the touch.
Tip: The dimple stops the centers from puffing into domes as the burgers cook.
5
Sear the pattiesOven 160°F / 70°C
- Heat the 12-inch skillet over medium-high heat for 2 minutes.
- Add 1 tbsp (15 ml) oil and swirl until it shimmers.
- Add the patties, leaving space between them, and cook undisturbed for 4 minutes until a deep brown crust forms.
- Flip once and cook 3 to 4 minutes more, until an instant-read thermometer in the center reads 160°F (71°C).
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Ready when: Both sides are deeply browned and the center reads 160°F (71°C).
Tip: Don't press down on the patties with the spatula. That squeezes out the juices.
6
Rest and toast buns
- Move the patties to a clean plate and let them rest for 3 minutes.
- Meanwhile, pour off all but about 1 tsp of fat from the skillet, reduce the heat to medium, and place the buns cut-side down.
- Toast for 1 to 2 minutes, until golden brown, then set them aside.
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Ready when: Cut sides of the buns are golden brown and lightly crisp.
Tip: Watch closely. Brioche contains sugar and goes from golden to burnt quickly.
7
Fry the eggs
- Wipe out the skillet if there are burnt bits.
- Heat 2 tbsp (30 ml) oil over medium-high heat until it shimmers and a drop of egg white sizzles right away.
- Slide in the eggs from their cups, spacing them apart.
- Cook 2 to 3 minutes, spooning a little hot oil over the whites, until the whites are set and have crisp, lacy brown edges and the yolks are still glossy.
- Transfer to a paper-towel-lined plate.
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Ready when: Whites are fully opaque with crisp, bubbly brown edges; yolks are still soft. For a firm yolk, cook another 1 to 2 minutes.
Tip: Cracking eggs into cups first lets them slide into the hot oil together without breaking the yolks.
8
Assemble and serve
- Spread the lime-sriracha mayo on both halves of each toasted bun.
- Layer the bottom bun with cucumber slices, a patty, and 4 whole Thai basil leaves.
- Top with a fried egg, then the top bun.
- Serve right away while the egg is still hot.
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Ready when: Burgers are stacked with the egg on top and the yolk still glossy.
Tip: Press the top bun down gently. When you bite in, the yolk should run into the patty like a sauce.

Good to know

Tips

Keep the beef cold and handle it as little as possible for a tender burger.
Use a hot pan and don't move the patties for the first 4 minutes to build a good crust.
Fish sauce brands vary in saltiness. If yours is very salty, use 2 tsp instead of 1 tbsp.
Add quick-pickled red onions or shredded carrots for extra crunch and acidity.

Make ahead

"Mix and shape the patties up to 1 day ahead; cover and refrigerate on a parchment-lined plate. The mayo keeps up to 3 days in the fridge. Slice the cucumber and cook the eggs just before serving."

Storage & reheating

Best eaten right away. Store cooked patties (without bun, egg or toppings) in an airtight container in the fridge up to 3 days; reheat in a covered skillet over medium-low heat for 3 to 4 minutes until steaming hot, to 165°F (74°C). Raw shaped patties freeze well for up to 3 months, separated by parchment; thaw overnight in the fridge before cooking. Fried eggs don't store well, so cook fresh.

Substitutions

Thai basil leaves → Half Italian basil and half fresh mint, with a pinch of ground star anise. Gives a similar herbal, slightly sweet flavor if Thai basil isn't available.
Thai bird chilies → 1 red serrano or 1 small jalapeño. Milder heat; mince it just as finely.
fish sauce → Soy sauce (1 tbsp / 15 ml). Less funky and slightly less salty; gives a milder umami taste.
80/20 ground beef → Ground pork or ground dark-meat chicken or turkey. Cook chicken or turkey patties to 165°F (74°C) and pork to 160°F (71°C).