Massaman Curry Burger

Method14 steps · about 55 min

1. 1

   Step 1: In a mixing bowl combine ground beef (1 lb), minced onion (0.25), fish sauce (1 Tbsp) and black pepper (1 tsp); mix together until well combined. Form into 4 patties and let rest in the fridge while you make the rest of the recipe.

   Uses 1 lb ground beef · 0.25 large onion · 1 Tbsp fish sauce · 1 tsp ground black pepper

2. 2

   Step 2: Heat a large skillet on medium heat and add a little oil. Add the onion (0.75) and a little sprinkle of salt (1 pinch) and saute until soft, sweet, and caramelized, deglazing with water as needed if there’s a lot of browned bits stuck to the pan. Remove from pan and set aside.

   Uses 0.75 large onion · 1 pinch salt · a little oil for onions · water for deglazing onions as needed

3. 3

   Step 3: In the same skillet you used for the onion, add a little bit of oil and turn heat on to medium high. Lay the potato slices down in one layer (you may need to do 2 batches).

   Uses 1 medium russet potato, thinly sliced about 3mm (see note) · a little more oil for potato slices

4. 4

   Step 4: Cover with a lid for about 2 minutes, then once the bottoms are golden brown, turn them over and cook the other side for another 2 minutes, covered, until fully cooked. Remove and repeat with the other half.

   Cook potato slices both sides · 4 minUses potato slices arranged one layer in lightly oiled skillet

5. 5

   Step 5: For the semihomemade paste, mix the 50 g red curry paste with the ground coriander (1 tsp), cumin (1 tsp), cinnamon (1 tsp), cloves (¼ tsp), nutmeg (⅛ tsp) and cardamom (¼ tsp). In a small pot, cook this paste with ⅓ cup coconut milk over medium heat until very thick and pasty.

   Uses 50 g Thai red curry paste · 1 tsp ground coriander · 1 tsp ground cumin · 1 tsp ground cinnamon · ¼ tsp ground cloves · ⅛ tsp ground nutmeg · ¼ tsp ground cardamom · ⅓ cup coconut milk

6. 6

   Step 6: Add remaining coconut milk, sugar (4 tsp), tamarind and simmer for another 2 minutes. You should have a gravy-like consistency that’s thick enough to coat burger patties well.

   Simmer curry sauce · 2 minUses remaining ⅔ cup coconut milk · 4 tsp light brown sugar · 1 Tbsp cooking tamarind or ½ Tbsp Worcestershire sauce or a squeeze of lime (see note) · red curry paste and ground spices cooked thick with one-third cup coconut milk

7. 7

   Step 7: Stir in peanuts.

   Uses ¼ cup finely chopped roasted peanuts, unsalted · thick coconut curry sauce with brown sugar and tamarind

8. 8

   Step 8: Taste and add fish sauce (1–3 tsp) as needed.

   Uses 1–3 tsp fish sauce · curry sauce with finely chopped roasted peanuts

9. 9

   Step 9: Cover and keep warm while you cook the burgers.

   Uses burger curry sauce adjusted with fish sauce

10. 10

    Step 10: Cook the four chilled beef patties in a pan or on the grill until the centres reach 160°F (71°C).

    Uses four ground-beef patties held refrigerated

11. 11

    Step 11: Toast the buns, if desired, and line the bottom bun with lettuce.

    Uses 4 burger buns, or serve them bunless with a side of salad · Lettuce (optional)

12. 12

    Step 12: When ready to serve, dip the cooked patties into the massaman sauce to coat well and place them on the lettuce-lined buns.

    Uses four cooked ground-beef burgers · finished curry sauce kept warm · four optionally toasted burger buns with optional lettuce

13. 13

    Step 13: Top with 4-5 potato slices, sauteed onion, and pickles (if using).

    Uses Pickled hot peppers or regular burger pickles (optional) · cooked patties dipped in massaman sauce and placed on buns · potato slices fried covered on both sides until golden and fully cooked · three-quarters of a large onion sauteed until sweet and soft

14. 14

    Step 14: Serve immediately. Enjoy!

    Uses four burgers topped with potato, cooked onion and optional pickles