How To make Thai Burgers with Mint Cucumber Relish
How To make Thai Burgers with Mint Cucumber Relish
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BURGERS:
1 lb Lean ground beef 1 tb Lemon grass, finely chopped 1/4 c Fresh chopped cilantro 2 ts Thai fish sauce or soy -sauce 1 ts Brown sugar 1/2 ts Grated lime peel 1/2 ts Hot Oriental chili paste 1/2 ts Salt 1/2 c Fresh breadcrumbs
RELISH:
1/2 English cucumber (or -regular), chopped 1/4 c Chopped fresh mint 1 tb Thai fish sauce or soy -sauce 1 tb Rice vinegar 1 tb Sugar (use much less, use -none actually) Combine burger stuff, shape into 4-6 burgers. Drain chopped cucumber; mix in remaining ingredients; reserve. Just before serving, heat grill and brush with oil. Cook burgers and 4 minutes per side, turning once. Makes 4-6 servings. (If lemon grass is very dry, soak 20 minutes before using. If you cannot find lemon grass, use 1 tsp. grated lemon peel.)
How To make Thai Burgers with Mint Cucumber Relish's Videos
Thai Cucumber Relish
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5-Ingredient Easy Vegan Tzatziki sauce or dip made with gut-healthy plant-based yogurt and refreshing cucumber. Drizzle on wraps or serve as a dip with flatbread or veggie sticks. Tangy, delicious, and dairy-free. Recipe for homemade cashew yogurt and tzatziki are on my website. Linked on my youtube page @cookingforpeanuts
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The secret to the best chicken sandwiches like the ones you get from gourmet delis:
1. Shred the chicken as finely as you can. Stand-mixer is the most effective and fastest! Else use your hands. 2. Combination of mayo + sour cream for a creamy filling that's no weighed down with excessive oil 3. Secret mix of filling flavourings!
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Is this the best summer salad ever? Thai beef salad
Thai Beef Salad must be the best summer dinner recipe ever! Made with delicious grilled tender beef, robust flavours and healthy vegetables it’s hard to beat. Plus it’s perfect for those following a low card diet.
If you thought it was too hard to cook, let me assure you, it’s not that hard.
For the beef you can use any cut you like, I prefer tenderloin (eye fillet) but you could use sirloin, ribeye, Scotch fillet. As it’s a salad, I personally like the tenderest meat possible so it’s easy to eat with tender salad leaves.
I used coriander or cilantro, plus mint leaves. You can also use Thai basil for that extra flavour complexity. I used brown sugar instead of the traditional palm sugar as it’s usually more of a staple, but if you can find palm, then use it. Try and get fresh limes for that beautiful flavour.
Always use it immediately, but if refrigerating for the next day, drain out the dressing and juices and add it back in before serving. You can serve it as is, or with plain cooked rice, that is of course if you’re not on a low carb diet. Enjoy Thai Beef Salad.
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The BEST sauce to put on EVERYTHING!!
Let’s learn how make a 10 minute green cilantro sauce to add to sandwiches, salads, and just about anything!
Full recipe here:
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