A burger is just a burger, right? That’s what I thought.
Every so often, a recipe for something pretty standard comes along that knocks me off my feet. It has to be tasty of course, but it also has to be easy enough that I can make it often without destroying the kitchen or committing to hours of prep work. This is one of those recipes. I think part of why I fell in love with it is the use of lemongrass. I’d never used it before in cooking and I think it elevates these burgers to what I like to call, “fancy restaurant” quality.
Thrown on a bun with slices of tomato, a mayo/hoisin combo and some cilantro and you have my new favorite rotator on our weekly menu. After a run, it’s a nice snack eaten straight out of the refrigerator, or a second (or third) meal throughout the week. Just look at the above picture of my co-worker Ian and I enjoying the leftovers I brought to work. See how happy we are?
The recipe is below, courtesy of Blue Apron and makes two large burgers. Most ground meat comes in a 16 oz. portion, so I tend to double the ingredients within the patties so the flavor stays really vibrant and not watered down. Enjoy!
Thai Chicken Burger with Potato Wedges
- 10 oz Ground Chicken
- 2 oz Panko Bread Crumbs
- 2 Artisanal Buns
- 2 Stalks Lemongrass
- 1 Piece Ginger
- 2 Cloves Garlic
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Hoisin
- 2 Tablespoons Mayonnaise
- 1 Teaspoon Sriracha
- 1 Teaspoon Sesame Oil
- 1 Small Bunch Cilantro
- 1 Medium Heirloom Tomato
- 2 Large Russet Potatoes
- 1 Small Bunch Thyme
Heat the oven to 500F. While you are waiting for the oven to heat up peel the tough outer layers off the lemongrass to expose the tender white core. You will know you have peeled enough when the layers become soft and pliable and are no longer tough and fibrous. Likewise, peel the garlic and ginger. Chop the lemongrass, garlic, and ginger finely and set aside. Cut the potatoes in half on the length and then cut each half into quarters on the length and place in a large bowl.
Pick the thyme leaves off the stem and chop roughly. Add the thyme to the potato bowl along with salt and pepper. Drizzle in about a Tablespoon of olive oil and toss together. Place on a sheet tray and put in the oven to roast, this will take around 25 minutes.
Wash your hands and mix the ground chicken, panko, chopped lemongrass, ginger, garlic, soy sauce, sriracha , sesame oil, half the hoisin and salt and pepper in a large bowl. Form this mixture into 2 beautiful hamburger patties. Wash your hands again.
Heat a pan to medium and add a little olive oil to coat the bottom. Place the burger patties in the pan and cook for about 5-6 minutes on each side until the meat is totally cooked through. If you have a meat thermometer, it should read 165F in the middle of the burgers. If you don’t, just take a peek with a fork and knife and make sure there’s no pink left. Don’t forget–the flatter the patty the faster it will cook.
While you are waiting for the burgers to cook, mix together the remaining hoisin and mayonnaise in a small bowl. Slice the tomato and wash the cilantro under cold water, then cut off any roots and long stems from the leafy tops.
By now the potato wedges should be done. Test them by poking them with a fork. It should go in and come back out with very little resistance. Once they’re done, you can remove them from the oven and set aside.
Cut the burger buns in half (you can toast them in the hot pan if you want to!), and liberally spread the hoisin mayo onto the insides of the top and bottom. Add the patty and top with the heirloom tomato and a large bunch of cilantro, which takes the place of lettuce. Serve with the potato wedges and your favorite condiments and dig in.
Thanks to the Blue Apron for the awesome recipe and keeping me full and fueled for my next run!