Massaman Curry Burger
The combination of massaman curry and ground beef patties are just perfect, so much so I've got recipes for massaman meatloaf and meatballs, too!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb g ground beef
- 1/4 a large onion, finely minced (optional but recommended if the beef is lean)
- 1 tbsp fish sauce
- 1 tsp ground black pepper
- 3/4 a large onion, julienned
- A pinch of salt
- 1 medium russet potato, thinly sliced about 3mm (see note)
- 4 burger buns, or serve them bunless with a side of salad
- Pickled hot peppers or regular burger pickles (optional)
- Lettuce (optional)
- 1 cup coconut milk, divided
- 1 recipe semi-homemade massaman curry paste (recipe below) or 50g store-bought massaman curry paste
- 1 tbsp + 1 tsp light brown sugar, tightly packed
- 1 tbsp cooking tamarind or 1/2 Tbsp Worcestershire sauce or a squeeze of lime (see note)
- 1-3 tsp fish sauce, as needed
- 1/4 cup finely chopped roasted peanuts, unsalted
- 50 g Thai red curry paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cardamom
Instructions
- 1
In a mixing bowl combine ground beef, minced onion, fish sauce and black pepper; mix together until well combined. Form into 4 patties and let rest in the fridge while you make the rest of the recipe.
- 2
Heat a large skillet on medium heat and add a little oil. Add the onion and a little sprinkle of salt 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.
- 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).
- 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.
- 5
In a small pot, add ⅓ cup of coconut milk and the curry paste, cook together over medium heat until it’s very thick and pasty.
- 6
Add remaining coconut milk, sugar, tamarind and simmer for another 2 minutes. You should have a gravy-like consistency that’s thick enough to coat burger patties well.
- 7
Stir in peanuts.
- 8
Taste and add fish sauce as needed.
- 9
Cover and keep warm while you cook the burgers.
- 10
Cook the burger patties however you normally do them, on a pan or the grill.
- 11
Toast the buns, if desired, and line the bottom bun with lettuce.
- 12
When ready to serve, dip the cooked patties into the massaman sauce to coat well and place them on the lettuce-lined buns.
- 13
Top with 4-5 potato slices, sauteed onion, and pickles (if using).
- 14
Serve immediately. Enjoy!