Thai Style Hamburgers
Here at Molly’s, we love debuting fresh tastes and new ideas. Over the past few months, we’ve been running a summer recipe contest and have been lucky enough to comb through some of the hottest and tastiest entrees our followers in Portland and beyond have to offer. So here it is, folks, our summer 2013 Summer Recipe Contest winner…(drum roll please)…Chris Bos! Read on for a recipe positively dripping in flavor, fusion and summer taste…
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Thai-Style Hamburgers
Thai Inspired Slaw (recipe makes approximately 4-5 cups)
2 C. finely Shredded cabbage
2-4 oz. Shredded carrots
1 red bell pepper (sliced thin)
1 small bunch Purple Thai Basil (chiffonade)
Toss all ingredients in bowl, set aside
Slaw Dressing
1/2 C mayo
1/2 C. Sour Cream
1 tsp. minced garlic
1 tsp minced ginger
1/2 oz. (by weight) toasted sesame seeds
1/4 C. Rice Wine Vinegar (less if you like a thicker dressing)
TT: curry powder, Salt & Pepper, I used a Thai Spice Blend from World Market which consists of sesame seeds, paprika, coriander, garlic, onion, cilantro leaf, basil, red pepper, cinnamon, nutmeg, natural shrimp flavor and lemon oil
Add dressing to slaw in small batches until flavor & consistency is to your liking.
Hamburger Patties
1 lb. Ground beef
1 lb. Ground Turkey
1 lb. Italian Sausage
1 bunch green onions
2 cloves Garlic (minced)
1 roasted Jalapeno (roasted & Chopped)
2 red bell peppers (roasted & Chopped)
1 bunch cilantro
1 C. Bulgur or Green wheat (for body & Texture, you can use Quinoa or any other grain)
1 bunch parsley (chopped)
1 oz. soy sauce
1/2 C. Shitake or crimini Mushrooms (minced- for texture and flavor)
Mix all ingredients together (I used my kitchen aid) and grill to desired temp
Curried Barbecue Sauce
1 8 oz. can of coconut milk
1 small can tomato paste
Curry powder TT
1 TBSP. sesame oil
roasted garlic (mashed)
1 tsp. Ginger (minced)
1/4 rice wine vinegar
1 tsp. sweet smoked paprika
Sauté garlic and ginger in sesame oil
Add tomato paste & seasonings, stir to incorporate
Deglaze with coconut milk
BTB RTS (Bring to boil reduce to simmer)
Reduce ingredients until the consistency of a thick syrup, it will thicken more when it cools