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 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)
- 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
- 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.
- 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.