Thai Carrot Burgers Food

THAI BURGERS

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
• Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

THAI-STYLE TURKEY BURGERS

Steps:

• Whisk egg and soy sauce together in a bowl; add cilantro, green onions, ginger, garlic, salt, and pepper. Mix turkey and bread crumbs into mixture and mix well; form into 4 patties.
• Heat a large non-stick skillet over medium heat. Place patties in the hot skillet; cover skillet and cook, turning once, until burgers are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

THAI CARROT BURGERS

Steps:

• Heat the oven to 375 degrees. Warm 1 tablespoon of the oil over medium heat in a large sauté pan that has a lid. When hot, add the scallions and cook just until they begin to soften, about 2 minutes. Add the garlic, ginger, and serrano pepper and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.
• In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs. Let sit for about 10 minutes to allow the crumbs to absorb some liquid. Adjust seasonings. Shape into 4 patties.
• In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and brown 2 or 3 minutes on each side. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

THE ULTIMATE VEGGIE BURGER - THAI STYLE

Steps:

• Start by very finely chopping the mushrooms and aubergine, so they're about ½ centimetre cubed. Fry them in a wok or pan with a little vegetable and 1 tablespoon of the soy sauce until they are soft all the way through. Don't be tempted to add any more liquid, you need them to be dry so they don't make the burgers soggy. When they are done, set them aside to cool.
• Prepare all of your other ingredients: Finely pound the cashews in a food processor or mortar and pestle - you should have a fine powder with a few lumps for texture. Chop the tofu into small pieces about the same size as the aubergines and mushrooms. Finely grate the carrot. Finely chop the onion, garlic, chilli, coriander, ginger, lemongrass and kaffir lime leaves. Take time to do this properly - large chunks won't be pleasant. The lemongrass and lime leaves are particularly tough and you should chop these as finely as you can. For the chillies, leave the seeds in (finely chopped) if you want them spicy, remove if not.
• Combine all of the burger ingredients into a large bowl and combine with your hands. Then divide the mixture into six and form into large patties. It should be a nice firm mixture but if not add a few more breadcrumbs and a bit more flour.
• Heat a frying pan or griddle pan with a little oil over a medium heat and gently place the burgers in the pan. After 3-4 minutes turn over and cook for 3-4 minutes on both sides. Turn over again and cook for another 2 minutes on each side.
• Serve in the buns with the sauces and other garnishes.
• Cooking ahead? You can make these a day in advance and keep them in the fridge, or well ahead and freeze, defrosting several hours before cooking.

THAI PORK BURGER

Steps:

• Mix 1/4 cup lime juice and 1 tablespoon each fish sauce and olive oil; season with salt and sugar. Toss half of the dressing with shaved carrots, sliced red onion and cilantro. Lightly mix 6 ounces ground pork with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4 minutes per side, basting with the remaining dressing. Serve on a roll with mayonnaise, chili sauce and the slaw.

CARROT BURGERS

Steps:

• In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, dill, sugar, salt, baking powder and pepper. Shape the mixture into 8 patties about 1 1/2" thick. Transfer to a platter, cover with plastic wrap and refrigerate for at least 1 hour. This will keep up to 12 hours.
• Heat the margarine and the oil in a heavy 10" skillet until sizzling, about 1 minute. Turn heat down to medium . Brown the patties for 5-8 minutes on each side. Drain on a platter lined with paper towels, then serve immediately. You may serve this as a side dish or a light luncheon along with a mixed green salad and whole grain bread. This would also be good as a breakfast with maple syrup! Enjoy!