Thai Burger
6 servings
20 minutes
Recipe from the book "Burgers" by Valerie Drouet and Pierre-Louis Viel
1
Wash and chop the salad.
- Lettuce: 120 g
2
Clean and slice the mushrooms. Pour half of the oil into the pan and sauté the mushrooms for 3 minutes over medium heat. Add honey, salt, and pepper. Stir and simmer a little. Keep warm.
- Shiitake mushrooms: 300 g
- Vegetable oil: 5 tablespoon
- Liquid honey: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
3
In a bowl, mix the minced meat with ginger, oyster sauce, pepper, and a pinch of salt. Form 6 patties the size of the buns.
- Ground beef: 800 g
- Grated ginger: 1 tablespoon
- Oyster sauce: 2 tablespoons
- Freshly ground black pepper: to taste
- Salt: to taste
4
Preheat the oven in grill mode.
5
Fry the patties in the remaining oil for 2-3 minutes on each side. Drain the oil and add soy sauce. Cook on low heat for another 4 minutes on each side, basting the patties with soy sauce. Keep warm.
- Vegetable oil: 5 tablespoon
- Soy sauce: 150 ml
6
Mix mayonnaise and wasabi in a bowl.
- Homemade mayonnaise: 3 tablespoons
- Wasabi: 2 teaspoons
7
Cut the buns in half and lightly brown them in the oven.
- Sesame bun: 6 pieces
8
Spread the inner sides of the hot buns with wasabi mayonnaise. Place salad, patties, 1 slice of cheese, and hot mushrooms on the bottom halves, cover with the top halves, and serve immediately.
- Homemade mayonnaise: 3 tablespoons
- Wasabi: 2 teaspoons
- Lettuce: 120 g
- Ground beef: 800 g
- Cheddar sandwich slices: 120 g
- Shiitake mushrooms: 300 g