Thai Pork Laarb Burger

Name: Thai Pork Laarb Burger with Cucumber-Mint Salad
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit Brioche Buns; 1 unit Cucumber; 1 unit Lemongrass; 1 unit Lime; 2 tablespoon Mayonnaise; ¼ ounce Mint; 8 ounce Ground Pork; 1 unit Shallot; 1.25 ounce Soy Sauce Jar; 2 teaspoon Sriracha; 1 teaspoon Thai Seasoning Blend; unit Salt; unit Pepper; 2 teaspoon Olive Oil

with Cucumber-Mint Salad

Recipe Development TeamPublished on March 15, 2016

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Laarb is a traditional Northern Thai dish composed of stir-fried ground meat, herbs, and pungent spices. This dish transforms those same flavors into a juicy burger that’s spiked with fragrant lemongrass, shallot, and mint. Offset by a crisp cucumber-mint salad, this dinner brings you the complex flavors of Northern Thailand in a simple, 35-minute recipe.

Tags:

Spicy

Allergens:

Wheat

•Eggs

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

2 unit

Brioche Buns

(Contains: Wheat)

1 unit

Cucumber

1 unit

Lemongrass

1 unit

Lime

2 tablespoon

Mayonnaise

(Contains: Eggs)

¼ ounce

Mint

8 ounce

Ground Pork

1 unit

Shallot

1.25 ounce

Soy Sauce Jar

(Contains: Wheat, Soy)

2 teaspoon

Sriracha

1 teaspoon

Thai Seasoning Blend

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories713 kcal

Energy (kJ)2983.2 kJ

Fat45 g

Saturated Fat12 g

Carbohydrate49 g

Sugar10 g

Dietary Fiber5 g

Protein27 g

Sodium838 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Bowl

•Large Pan

•Peeler

Instructions

Wash and dry all produce. Preheat the oven to 400 degrees. Trim the top and bottom ends off the lemongrass. Make a shallow cut lengthwise into the lemongrass, then remove the fibrous outer layers until only the rubbery core remains. Very finely mince the lemongrass core. Zest and halve the lime. Halve, peel, and finely chop the shallot. Finely chop the mint leaves.

In a small bowl, mix together 2 Tablespoons mayonnaise, half the sriracha, and a squeeze of lime juice.

Mix and form the patties: In a medium bowl, mix together the pork, lemongrass, lime zest, shallot, soy sauce, Thai seasoning, half the mint, and the remaining sriracha. Season with salt and pepper. Form the mixture into two evenly sized patties.

Heat a drizzle of oil in a large pan over medium heat. Add the patties to the pan and cook for 4-5 minutes per side, until golden brown and cooked through.

Meanwhile, peel and shave the cucumber into ribbons using a vegetable peeler, rotating the cucumber as necessary. Discard the seedy center. In a bowl, toss the cucumber ribbons with the remaining mint, a squeeze of lime, and a drizzle of oil. Season with salt and pepper. Halve the buns and place them in the oven for 3-5 minutes to toast.

Assemble and serve: Once the buns are toasted, spread the sriracha mayo on one side of each bun, then top with the patties and a few cucumber ribbons. Serve the Thai laarb burgers with the cucumber-mint salad to the side and enjoy!