Thai Red Curry Beef Burgers with Basil Aioli

Name: Thai Red Curry Beef Burgers with Basil Aioli
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) ground beef, 80/20 blend; 3 tbsp (45 g) Thai red curry paste; ¼ cup (60 ml) unsweetened coconut milk; 2 tbsp (30 ml) fresh lime juice, from 1 lime; 1 tbsp (15 ml) fish sauce; 2 cloves (6 g) garlic, minced, minced; ⅓ cup (30 g) panko breadcrumbs; 1 large egg, at room temperature; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ cup (120 ml) mayonnaise; ⅓ cup (8 g) fresh Thai basil leaves, packed, roughly chopped; 1 clove (3 g) garlic, minced, minced; 1 tbsp (15 ml) fresh lime juice; 4 burger buns, split, for toasting; 1 tbsp (15 ml) vegetable oil, for grill; 8 leaves (80 g) crisp lettuce leaves (butter or romaine) (optional); ¼ cup (40 g) red onion, thinly sliced and pickled, thinly sliced and quickly pickled in vinegar and salt (5 min) (optional); ¼ cup (6 g) fresh cilantro leaves (optional)

From the MyKitchenBank Kitchen

Juicy grilled beef patties infused with Thai red curry paste, lime, and fresh herbs, topped with a silky basil-scented mayonnaise. The curry flavors meld beautifully into the meat without overpowering it, while the basil aioli adds brightness and a hint of Thai basil's distinctive anise note. Serve on toasted buns with crisp lettuce, pickled red onions, and cilantro for a burger that bridges two cuisines.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ lb (680 g) ground beef, 80/20 blend
3 tbsp (45 g) Thai red curry paste
¼ cup (60 ml) unsweetened coconut milk
2 tbsp (30 ml) fresh lime juice, from 1 lime
1 tbsp (15 ml) fish sauce
2 cloves (6 g) garlic, minced, minced
⅓ cup (30 g) panko breadcrumbs
1 large egg, at room temperature
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
½ cup (120 ml) mayonnaise
⅓ cup (8 g) fresh Thai basil leaves, packed, roughly chopped
1 clove (3 g) garlic, minced, minced
1 tbsp (15 ml) fresh lime juice
4 burger buns, split, for toasting
1 tbsp (15 ml) vegetable oil, for grill
8 leaves (80 g) crisp lettuce leaves (butter or romaine) (optional)
¼ cup (40 g) red onion, thinly sliced and pickled, thinly sliced and quickly pickled in vinegar and salt (5 min) (optional)
¼ cup (6 g) fresh cilantro leaves (optional)

Equipment (6)

Large mixing bowl
Small bowl (for aioli)
Grill or grill pan
Meat thermometer
Spatula
Small basting brush or spoon

Steps

Before you start

Preheat grill to medium-high heat (about 400°F/200°C) at least 15 minutes before cooking
Chill ground beef in the freezer for 15 minutes before shaping for easier handling
Have all burger toppings and condiments prepared before you begin grilling
If using wooden skewers in the patties (optional), soak them in water for 30 minutes

1
Make basil aioli
- In a small bowl, whisk together mayonnaise, minced garlic, lime juice, and chopped Thai basil until well combined.
- Taste and adjust lime juice or salt as needed.
- Set aside in the refrigerator.
+ Show details− Hide details
Ready when: Aioli is smooth and fragrant, with visible flecks of basil and garlic
Tip: Don't over-mix the basil or it will bruise and darken; fold it in gently at the end.
2
Mix burger patties
- In a large mixing bowl, combine ground beef, red curry paste, coconut milk, lime juice, fish sauce, and minced garlic.
- Add panko breadcrumbs and beaten egg.
- Sprinkle with kosher salt and black pepper.
- Using your hands, gently mix until just combined—do not overmix, as this will make the patties dense and tough.
- The mixture should hold together but still look slightly loose.
+ Show details− Hide details
Ready when: Ingredients are evenly distributed with no visible streaks of curry paste
Tip: Mix with your fingers rather than a spoon—it's faster and you'll know by feel when to stop.
3
Shape and chill patties
- Divide the mixture into 4 equal portions (about 170g each).
- Gently shape each into a patty about 0.75 inches (2 cm) thick and 4 inches (10 cm) wide, making the center slightly thinner than the edges (about 1/4 inch/0.5 cm) so the burger cooks evenly.
- Make a small dimple in the center with your thumb.
- Place patties on a parchment-lined plate and refrigerate for at least 20 minutes.
+ Show details− Hide details
Ready when: Patties are firm to the touch and keep their shape
Tip: Don't press or squeeze the patties; handle them as little as possible once shaped.
4
Prepare grill and bunsOven 400°F / 205°C
- Ensure grill grates are clean and preheated to medium-high heat (about 400°F/200°C).
- Lightly oil the grates with a small brush dipped in vegetable oil, or carefully rub with an oiled paper towel.
- Place burger buns, cut-side down, on the grill for 1–2 minutes until lightly toasted and golden.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Buns are warm and have light golden-brown grill marks
Tip: Toast buns after patties cook so they stay warm; set them aside on a warm plate.
5
Grill burgersOven 160°F / 70°C
- Place chilled patties directly on the oiled grill grates, taking care not to drop them.
- Cook without moving them for 4–5 minutes until a dark crust forms on the bottom and the edges are opaque.
- Flip each patty once and cook for another 3–4 minutes for medium doneness.
- The burgers should be slightly firm when pressed with a spatula but still yield a little; internal temperature should be 160°F (71°C).
+ Show details− Hide details
Ready when: Dark brown crust on both sides, internal temperature 160°F (71°C), slight give when pressed
Tip: Don't flip more than once—multiple flips prevent a good crust from forming.
6
Assemble burgers
- Place a toasted bun bottom on each serving plate.
- Spread a generous amount of basil aioli on the bottom bun, then top with a hot burger patty.
- Layer with crisp lettuce, pickled red onions, and a small handful of fresh cilantro.
- Spread more basil aioli on the top bun and place it on the burger, pressing gently to secure.
+ Show details− Hide details
Ready when: Burgers are fully assembled and stable
Tip: Spread aioli generously—it's flavorful enough to stand up to the curry-forward patty.

Good to know

Tips

For extra heat, add a minced Thai bird's eye chili (or ½ teaspoon red pepper flakes) to the burger mixture.
If you don't have a grill, cook the patties in a cast-iron or stainless steel skillet over medium-high heat for 4–5 minutes per side.
Pickled red onions add brightness and cut through the richness of the burger; pickle them in a 1:1 mix of rice vinegar and water with a pinch of salt for 5–10 minutes.
Don't skip the dimple in the center of each patty—it keeps the burger from puffing up unevenly and helps it cook through at the same rate.

Make ahead

Basil aioli can be made up to 2 days ahead and stored covered in the refrigerator. Burger patties can be shaped and frozen for up to 3 months; cook from frozen, adding 2–3 minutes per side.

Storage & reheating

Leftover basil aioli keeps in an airtight container in the refrigerator for up to 5 days. Store cooked patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a 350°F (175°C) oven for 5 minutes or slice and pan-fry briefly over medium heat. Leftover burgers (fully assembled) are best eaten fresh but will keep for 1 day wrapped and refrigerated; reheat in a low oven.

Substitutions

fresh Thai basil leaves → Regular fresh basil or mint. Thai basil has an anise-like flavor that's distinctive; regular basil or mint will change the profile slightly but still be delicious. Use the same quantity.
Thai red curry paste → Yellow curry paste or green curry paste. Each curry paste has different heat and flavor; start with 2 tbsp and taste the mixture, adding more if desired.
panko breadcrumbs → Regular breadcrumbs or crushed saltine crackers. Panko adds extra crunch, but regular breadcrumbs will work fine. Use the same quantity.
fish sauce → Soy sauce or Worcestershire sauce. Fish sauce adds umami depth; soy sauce is similar but slightly sweeter. Use the same amount or reduce to ½ tablespoon.