Green Curry Smash Burgers
Green Curry Smash Burgers, a Chef Inspired beef recipe, ready in 40 minutes, serves 8 Servings.
Recipe Courtesy Of:
Cook Time: 40 Minutes
Servings: 8
Ingredients: 18
Ingredients
Preparation
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Step 1
In a large bowl, combine Pretty Thai® Seasoning Salt and kosher salt. Add Ground Beef and mix thoroughly. Divide and shape into eight even balls. Place in fridge.
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Step 2
Combine equal amounts mint, Thai basil, and cilantro to create an herb trio. Set aside.
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Step 3
In a blender or food processor, combine garlic, shallot, minced cilantro stems, green curry powder, and coconut milk. Blend until smooth. In a medium saucepan over MEDIUM-HIGH heat, pour in curry mixture. Add fish sauce and makrut lime leaf if using. Simmer for 10 minutes, stirring occasionally, ensuring the sauce does not burn or boil. Remove from heat. Set aside.
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Step 4
In a skillet over MEDIUM-HIGH heat, melt 1 Tbsp. butter. Add onions and cook for 30 seconds, then add mushrooms. Sauté until browned and fragrant. Remove from heat and set aside.
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Step 5
Heat a flattop griddle or large skillet on HIGH. Once hot, add 1 Tbsp. butter and burger balls. Press each ball flat with a spatula or burger press to form smash patties. Flip once crust forms on bottom. Top each patty with mushroom-onion mixture and 1-2 slices of Gouda cheese. Cover if needed to melt cheese fully. Cook 160°F. Remove from heat and reserve.
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Step 6
Toast hamburger buns if desired. Spread a light layer of mayonnaise on each bun. Add one burger patty per bun, then top each burger with 1/4 cup of the herb mixture. Finish with a hearty spoonful of warm green curry sauce.
Cooking Tip: Serve with fries or pickled vegetables. Don't forget the napkins—these are juicy, flavor-packed burgers!
Nutrition Information
Nutrition information per serving: 508 Calories; 262 Calories from fat; 29.2 g Total Fat (12.3 g Saturated Fat; 8.2 g Monounsaturated Fat); 90.7 mg Cholesterol; 1314 mg Sodium; 30.6 g Total Carbohydrate; 2.3 g Dietary Fiber; 29.5 g Protein; 5 mg Iron; 554.8 mg Potassium; 0.3 mg Thiamin; 0.4 mg Riboflavin; 8.8 mg Niacin (NE); 0.5 mg Vitamin B6; 2.24 mcg Vitamin B12; 5.5 mg Zinc; 29.7 mcg Selenium; 78 mg Choline.
This recipe is an excellent source of Protein, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Potassium and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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