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Asian Recipes
Thai Pork Laarb Burger

Thai Pork Laarb Burger

with Cucumber-Mint Salad

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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:MilkWheatEggsSoy

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

Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs)

1 unit

Cucumber

1 unit

Lemongrass

1 unit

Lime

2 tablespoon

Mayonnaise

(ContainsEggs)

¼ ounce

Mint

8 ounce

Ground Pork

1 unit

Shallot

1.25 ounce

Soy Sauce Jar

(ContainsWheat, 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
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2983.192 kJ
Calories713 kcal
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
Utensilsarrow down iconarrow down icon
Small Bowl
Bowl
Large Pan
Peeler
Instructionsarrow up iconarrow up icon
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Prep the ingredients
Prep the ingredients
1

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.

Make the sriracha mayo
Make the sriracha mayo
2

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

3

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.

Cook the patties
Cook the patties
4

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.

Make the salad
Make the salad
5

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.

6

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!