AskTheChef recipe Gourmet Thai hamburger with avocado, tomato, roasted peppers, and coriander

The quality and preparation of the ingredients, is what distinguishes a great hamburger from a mediocre one.

You should always try to create the perfect balance of flavours, structures, and temperatures in a hamburger just as you would for any other dish.

For this hamburger, we explored the flavours of Asian cuisine and have seasoned the mince with coconut, curry, coriander, and Thai fish sauce inspired by a unique Thai beef satay.


Gourmet Thai hamburger with avocado, tomato, roasted peppers, and coriander

Thai hamburger
Prep Time1 hr
Total Time1 hr
Course: Main Course
Cuisine: thai
Keyword: burger recipe, Hamburger, thai recipe
Servings: 10


thai veal hamburger

  • 1500 g veal mince
  • 100 g onion,finely chopped
  • 4 tbsp fresh coriander
  • 200 ml coconut milk
  • 1 tbsp curry powder
  • 6 tbsp nam pla(thai fish sauce)

hamburger bun

  • 10 hamburger buns of your choose
  • 1 coeur de boeuf tomato
  • roasted sweet pepper
  • 1 red union
  • 5 tbsp classic mayonnaise
  • 5 tbsp sour cream
  • fresh coriander
  • chilli sauce

shaped avocado

  • 3 avocado


Thai veal hamburger

  • Mix all the ingredients together and season to taste with a little extra fish sauce or curry if needed. Just keep in mind that the flavours will become stronger and more pronounced when cooked.
  • Shape the mince mixture into hamburger patties of about 150g each.
  • Grill the hamburgers on the barbecue or grill pan.

shaped avocado

  • Slice the avocado and flatten between two layers of plastic foil. You can do this with a butcher's mallet or a saucepan.
  • Lightly roll with a rolling pin to ensure that the avocado is now of uniform thickness.
  • Place the avocado on a suitable tray and freeze for a few hours.
  • Remove the avocado from the freezer and cut into the desired size and form.

Remove the avocado from the freezer and cut into the desired size and form.

  • Cut the hamburger buns in half and briefly place on the grill.
  • Spread some sour cream and mayonnaise onto the bottom half of each hamburger bun.
  • Build the hamburger using the rest of the ingredients.


Askthechef recipe Classic cooked leg of lamb

Classic cooked leg of lamb


1kgleg of lamb on the bone
  peanut oil
250gmirepoix (carrot, onion, leek, celeriac)
500mlred wine
500mllamb stock
  salt and pepper

Preparation method

  • Clean the meat on the leg to halfway along the bone and tie the meat with kitchen string.
  • Sear the meat in a pan until all sides are nice and brown. Add the butter to the pan and baste the meat on all sides.
  • Now add the mirepoix, garlic and herbs to the pan, continue frying briefly, and deglaze with the red wine.
  • When the red wine has been reduced by half, add the lamb stock.
  • Leave to simmer for 3 hours on a low heat with a lid on the pan. Make sure that the temperature remains at around 85°C.
  • The meat is done when you can pick it off the bone.
  • Season to taste with salt and pepper. 

Serving suggestions

  • Delicious with thick-cut chips or baked potatoes and a fresh salad.
  • As part of a composition with e.g. green legumes, sweet pepper and fennel.
  • As part of a composition with e.g. carrot, onion and celeriac.

Askthechef recipe Beef neck gyoza

Gyozas are Japanese, but originated from Chinese cuisine. These filled dough parcels (dumplings) are fried on one side and simmered in sake on the other. We only use Chinese ingredients in this recipe.

Beef neck gyoza


100gchuck eye roll/beef neck
10gfermented black beans
20gwhite cabbage
8 wonton sheets
1 egg white
  Chinese wine

Preparation method

  • Finely brunoise the meat, the beans, and the cabbage and combine.
  • Brush the wonton sheets with the egg whites.
  • Place the filling on the egg white-brushed sheets.
  • Fold into gyozas.
  • Steam the gyozas until cooked.
  • Then fry the gyozas on one side in a little oil over a high heat.
  • Deglaze with the Chinese wine.

Serving suggestions

  • Serve with Chinese vinegar and finely sliced white cabbage.
  • Serve with essence of mushroom foam and raw mushrooms.

Askthechef recipe Lamb chops fried in butter

A simple and classic dish in which the butter is slightly caramelised to give the meat a wonderfully nutty flavour.

Lamb chops pan-fried in butter


1kglamb chops
  salt and pepper
100mlsunflower oil

Preparation method

  • Season the chops with salt and pepper.
  • Heat a frying pan until very hot and add a little sunflower oil to it.
  • Briefly fry the chops in the oil and then add the butter.
  • Regularly baste the lamb with the frothy butter until the meat is cooked to satisfaction.

Serving suggestions

  • Serve with red port sauce or honey and thyme sauce.
  • As part of a composition with e.g. artichoke, tomato and fennel.
  • As part of a composition with aubergine, courgette and onion.

AskTheChef recipe Chicken Yakitori

In Japanese, ‘yaki’ means roasted and ‘tori’ means poultry. This recipe hinges on the type of meat that you use. In this case, it is the delicious chicken thigh. The preparation on a charcoal grill gives its its truly authentic flavour.

Chicken yakitori with spring onions


1kgchicken thigh meat
1bunchspring onions
2.5dlsoy sauce
50ggranulated sugar
1 lime

Preparation method

  • Soak the wooden skewers in cold water for at least one hour.
  • Put the chicken and sliced spring onions on the skewers.
  • Roast the skewers on a charcoal barbecue, basting with the marinade occasionally. You can also marinate the meat ahead of time, but this may make the flavour of the chicken too strong.
  • Sprinkle with lime juice.

Serving suggestions

  • As a snack.
  • As a component in a main dish with rice or noodles.

AskTheChef recipe Blanquette of beef neck

A classic preparation that is traditionally made with veal. In this preparation, the meat, mushrooms, and roux are not allowed to brown creating a pale end result.

Blanquette of beef neck


Serves 4. 

2kgchuck eye roll/beef neck, trimmed and cubed
500gmirepoix (onion, celeriac, garlic)
1bunchbay leaf, thyme, leek, celery stalks
  salt, pepper, juniper berry, clove
2litresbeef stock
250gcocktail onions

Preparation method

  • Debone the beef neck and trim the meat.
  • Cut the meat into cubes.
  • Coarsely chop the mirepoix.
  • Tightly tie the celery stalks, leek, and the herbs into a bouquet with some butcher’s twine.
  • Bring the stock to the boil, add the meat, and skim off the foam.
  • Add the vegetables, bouquet garni, pepper, salt, clove, and juniper berry.
  • Slowly bring this to the boil and regularly skim off the foam and fat.
  • Quarter the mushrooms and braise in a little butter and white wine without browning them.
  • Peel the cocktail onions, blanch and braise in a little butter, sugar, and water.
  • Once the meat is cooked, remove it from the stock and remove the vegetables and herbs from the liquid.
  • Combine the butter and flour in a large pan and make a blond roux.
  • Add the chilled cream to the stock and strain the roux through a fine-meshed sieve into this mixture.
  • Continue stirring the liquid until a smooth sauce is formed, and make sure not to let the sauce burn.
  • Allow to simmer gently for half an hour and then add the meat, mushrooms, and the cocktail onions. 

Serving suggestions

  • Serve with bread, rice, potatoes, or pasta.