Laarb is a traditional Northern Thai dish composed of stir-fried ground meats, chilies, herbs, and pungent spices. This dish transforms those same flavors into a juicy burger that’s spiked with fragrant lemongrass, shallot, mint, and garlic. Offset by a crisp cucumber-mint salad, this dinner brings you the complex flavors of Northern Thailand in a simple, 35 minute recipe.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Soy Sauce(ContainsSoy, Wheat)
Brioche Buns(ContainsSoy, Wheat, Eggs, Milk)
Thai Seasoning Blend
Preheat oven to 400 degrees. Trim the root and fibrous top from the lemongrass stalk. Make a shallow cut lengthwise into the lemongrass, then remove the fibrous outer leaves until only the pliable inner core remains. Very thinly slice the lemongrass core. Zest and halve the lime. Finely mince the garlic, shallot, and mint.
Make the shallot mixture: heat ½ tablespoon olive oil in a medium pan over medium heat. Add the shallot, garlic, and lemongrass and cook, tossing, 3-4 minutes, until softened. Season with salt and pepper.
In a medium bowl, mix together the pork, shallot mixture, soy sauce, 1 teaspoon Thai seasoning, lime zest, half the sriracha, and half the mint. Form mixture into two evenly sized patties.
Heat ½ tablespoon olive oil in the same pan over medium heat. Add the patties and cook 4-5 minutes per side, until golden brown and cooked through.
While the patties cook, halve the brioche buns and place them in the oven for 5 minutes to toast. Meanwhile, peel the cucumber, then shave into ribbons, rotating as necessary. Toss the cucumber with the remaining mint and a squeeze of lime. Season with salt and pepper.
Make the sriracha mayo: in a small bowl, mix together 1 tablespoon mayonnaise, the remaining sriracha, and a squeeze of lime.
Spread the sriracha mayo on one side of each bun, then top with the patties and a few cucumber ribbons.
Serve the burgers with the cucumber-mint salad to the side and enjoy!