Thai Green Curry Beef Burgers with Quick Cucumber Pickle

Name: Thai Green Curry Beef Burgers with Quick Cucumber Pickle
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 small (about 9 oz) (250 g) English cucumber, sliced into very thin rounds (about ⅛ inch / 3 mm); 3 tbsp (45 ml) unseasoned rice vinegar; 1 tbsp (12 g) granulated sugar; ½ tsp (3 g) kosher salt; 1 small (5 g) red Thai chile or small red chile, thinly sliced (optional); ½ cup (115 g) mayonnaise; 2 tsp (10 g) Thai green curry paste; 1 tbsp (15 ml) full-fat coconut milk, well shaken; 1 large (70 g) lime, zested (1 tsp), then juiced (1 tbsp needed); 1½ lb (680 g) 80/20 ground beef, cold, straight from the fridge; 3 tbsp (50 g) Thai green curry paste; 3 tbsp (45 ml) full-fat coconut milk, well shaken; ⅓ cup (20 g) panko breadcrumbs; 4 leaves (3 g) kaffir (makrut) lime leaves, center vein removed, leaves sliced paper-thin, then finely minced; 2 cloves (6 g) garlic, finely minced; 2 tbsp (6 g) fresh cilantro, finely chopped (leaves and tender stems); 2 tsp (10 ml) fish sauce; 1 tsp (4 g) light brown sugar; ¾ tsp (3 g) kosher salt; 4 buns (260 g) brioche hamburger buns, split; 12 leaves (8 g) Thai basil leaves, whole; 1 tbsp (15 ml) neutral oil such as avocado or canola, for oiling the grill grates

From the MyKitchenBank Kitchen

Juicy grilled beef patties perfumed with green curry paste, kaffir lime leaf and cilantro, topped with a tangy quick-pickled cucumber, Thai basil and a creamy coconut-lime curry mayo. Bold, fragrant and cooling all at once.

Prep: 30 min
Cook: 12 min
Wait: 25 min
Total: 1 hr 7 min
Makes: 4 burgers

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Ingredients

4 servings

For the quick cucumber pickle
1 small (about 9 oz) (250 g) English cucumber, sliced into very thin rounds (about ⅛ inch / 3 mm)
3 tbsp (45 ml) unseasoned rice vinegar
1 tbsp (12 g) granulated sugar
½ tsp (3 g) kosher salt
1 small (5 g) red Thai chile or small red chile, thinly sliced (optional)
For the green curry mayo
½ cup (115 g) mayonnaise
2 tsp (10 g) Thai green curry paste
1 tbsp (15 ml) full-fat coconut milk, well shaken
1 large (70 g) lime, zested (1 tsp), then juiced (1 tbsp needed)
For the patties
1½ lb (680 g) 80/20 ground beef, cold, straight from the fridge
3 tbsp (50 g) Thai green curry paste
3 tbsp (45 ml) full-fat coconut milk, well shaken
⅓ cup (20 g) panko breadcrumbs
4 leaves (3 g) kaffir (makrut) lime leaves, center vein removed, leaves sliced paper-thin, then finely minced
2 cloves (6 g) garlic, finely minced
2 tbsp (6 g) fresh cilantro, finely chopped (leaves and tender stems)
2 tsp (10 ml) fish sauce
1 tsp (4 g) light brown sugar
¾ tsp (3 g) kosher salt
To serve
4 buns (260 g) brioche hamburger buns, split
12 leaves (8 g) Thai basil leaves, whole
1 tbsp (15 ml) neutral oil such as avocado or canola, for oiling the grill grates

Equipment (7)

Gas or charcoal grill, or a grill pan (cast iron works well)
Large mixing bowl
Small mixing bowls (2)
Instant-read thermometer
Grill spatula
Rimmed plate or baking sheet for the patties
Fine grater or zester

Steps

Before you start

Use 80/20 ground beef. Leaner beef makes dry burgers, because the curry paste adds flavor but not fat.
Look for kaffir (makrut) lime leaves in the freezer or produce section of Asian grocers. Thaw frozen leaves before slicing.
Shake the can of coconut milk well before opening. You need 4 tablespoons in total, and the leftover keeps for 4 days in the fridge.
Green curry pastes vary a lot in heat and saltiness. Taste a tiny dab first, and use the lower amount if yours is very hot.

1
Pickle the cucumber
- In a small bowl, stir the rice vinegar, granulated sugar and ½ tsp kosher salt for 30 seconds until the sugar and salt dissolve.
- Add the thin cucumber slices and the sliced red chile, if using.
- Toss, press the cucumbers down so they are mostly submerged, and leave them at room temperature while you prepare everything else.
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Ready when: Cucumber slices look slightly translucent and taste tangy, with a little crunch left
Tip: Slice the cucumber as thinly as you can. Thick slices stay bland in the middle.
2
Make the curry mayo
- In a second small bowl, whisk the mayonnaise, 2 tsp green curry paste, 1 tbsp coconut milk, 1 tsp lime zest and 1 tbsp lime juice until completely smooth and pale green.
- Taste and add a few more drops of lime juice if it needs brightness.
- Cover and refrigerate until serving.
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Ready when: Sauce is smooth, with no streaks of paste, and thick enough to hold a ribbon on the whisk
Tip: Zest the lime before you juice it. A juiced lime is nearly impossible to zest.
3
Mix the patty seasonings
- In a large bowl, stir together the 3 tbsp green curry paste, 3 tbsp coconut milk, panko, minced lime leaves, garlic, cilantro, fish sauce, brown sugar and ¾ tsp kosher salt.
- Leave it for 2 minutes so the panko absorbs the liquid and becomes a thick, pasty mixture.
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Ready when: Mixture is a thick, spreadable paste with no dry panko visible
Tip: Mincing the lime leaves very finely matters. Larger pieces are tough and unpleasant to chew.
4
Form the patties
- Add the cold ground beef to the seasoning paste.
- Using your hands, gently fold and press for about 30 seconds, just until evenly combined.
- Divide into 4 equal portions of about 6 oz (170 g) each.
- 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 plate, cover and refrigerate for at least 15 minutes.
- Meanwhile, start preheating your grill.
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Ready when: Patties hold together without cracking at the edges and feel cool and firm
Tip: Overmixing makes dense, rubbery burgers. Stop as soon as no streaks of paste remain. The chill happens during the pickling time above, so it adds no extra waiting.
5
Heat and oil the grillOven 425°F / 220°C
- Heat a gas grill to medium-high, about 425°F (220°C), or let charcoal burn until covered in gray ash with a moderate flame.
- Scrub the grates clean.
- Fold a paper towel, dip it in the 1 tbsp oil, and use tongs to wipe the grates 2 or 3 times until they glisten.
- Preheating takes about 10 minutes.
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Ready when: You can hold your hand 5 inches above the grates for only 3 to 4 seconds
Tip: Oil the grates, not the patties. Coconut milk makes the patties sticky, and oiled hot grates stop them tearing.
6
Grill the patties
- Place the patties on the oiled grates, dimple side up, and close the lid.
- Grill for 4 to 5 minutes without moving them, until the edges are browned and the patties release easily.
- Flip once and grill 4 to 5 minutes more with the lid closed.
- Check the center of a patty with an instant-read thermometer.
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Ready when: Deep brown crust with charred spots, juices running clear, and 160°F (71°C) in the center
Tip: Don't press down on the patties with the spatula. That squeezes out juices and coconut fat, and it causes flare-ups.
7
Rest and toast the buns
- Move the patties to a clean plate and rest them for 5 minutes.
- While they rest, put the split buns cut side down on the cooler edge of the grill, or directly on the grates, for 45 to 60 seconds.
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Ready when: Cut sides of the buns are golden with light grill marks
Tip: Watch the buns closely. Brioche is high in sugar and burns in seconds.
8
Assemble and serve
- Drain the pickled cucumbers briefly.
- Spread a generous spoonful of curry mayo on both halves of each toasted bun.
- Set a patty on each bottom bun, then top with a pile of pickled cucumbers (and chile slices), 3 Thai basil leaves and the bun top.
- Serve right away, with any extra mayo on the side.
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Ready when: Burgers are hot, the pickles are cool and crisp, and the basil is fragrant
Tip: Drain the pickles well so the brine doesn't make the bottom bun soggy.

Good to know

Tips

Brands of green curry paste differ widely. Thai brands such as Mae Ploy are hotter and saltier than many supermarket pastes, so adjust the heat of the mayo to taste.
Keep the beef cold and handle it as little as possible for a tender burger.
No grill? Cook the patties in a preheated cast-iron skillet over medium-high heat for 4 to 5 minutes per side. Open a window, because the curry paste smokes a little.
For extra heat, stir 1 tsp sliced Thai chile or a pinch of chili flakes into the mayo.

Make ahead

"The pickled cucumbers keep in their brine in the fridge for up to 3 days. The curry mayo keeps, covered, for up to 3 days. Shape the raw patties up to 8 hours ahead and refrigerate them on a plate, covered tightly with plastic wrap."

Storage & reheating

"Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10 to 12 minutes until hot throughout (165°F / 74°C). Freeze cooked patties for up to 2 months, with parchment between them, and thaw overnight in the fridge before reheating. Don't leave cooked burgers at room temperature for more than 2 hours. Assembled burgers don't store well because the buns go soggy."

Substitutions

kaffir (makrut) lime leaves → 1 tsp finely grated lime zest plus 1 tbsp more cilantro. You'll lose the distinctive floral citrus aroma, but the flavor stays bright.
Thai basil leaves → regular basil with a few mint leaves. Thai basil has an anise-like note that regular basil lacks, but this combination is close.
80/20 ground beef → ground pork or ground chicken thigh. Cook pork or chicken to 165°F (74°C). Chicken breast is too lean for this recipe.
fish sauce → soy sauce. Use the same amount. The flavor is slightly less funky but still savory.