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Lemongrass Burgers

Photo: Kerri Conan

BY Kerri Conan

PUBLISHED January 2, 2024

These hamburgers are from one of Mark’s favorite books, The Best Recipes in the World. I recently made them with ground chicken, and they were spectacular. His point from the original is a clue: Of all the powerful ingredients in these burgers — lemongrass, shallots, garlic, chile, and fish sauce, none survives the cooking as well as the lemongrass, whose distinctive scent and flavor override all the others, reducing them to bit players.

 

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Ground pork or beef, or shrimp pulsed in the processor are all solid alternatives. And serving these burgers on buns is a natural. You can also turn them into smaller patties or balls to grill, roast, or pan fry. I seared them in a large skillet and then used the drippings to quickly stir-fry some bean sprouts, scallions, and cooked brown rice noodles for a landing pad on the plate. Cilantro and lime — bonuses. Splatters of ketchup and hot sauce may have looked like overkill, but you won’t be sorry. I wished for a dab of mayo, though.

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Lemongrass Burgers

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