The burger patties can be made ahead and refrigerated until ready to grill. It's got a bit of that pad thai feel, and the fish sauce doesn't dominate. Shape the mixture into burgers and if have time chill until ready to cook. Here’s a recipe – Thai-Inspired Pork Burgers – that we’ve welcomed back into our rotation now that Spring has sprung (at least in our neighborhood); I shared this one with the clients mentioned above as an example of a meal prep that’s brings a load of flavor to the table, is a simple and quick, and frankly very economical to boot. To make cucumber ribbons, use a veggie peeler to make long thin slices. No need to peel English or Turkish cucumbers, but do peel those with thick waxy skins. This Thai inspired burger was the winning $10,000 entry in the alternative burger category in the Build A Better Burger Challenge. It was created by Karen Bernards and features an Asian-inspired take on the classic American burger. This sweet and spicy Thai burger recipe was the $50,000 grand prize winner of the 2007 Sutter Home Build a Better Burger Contest and Cook-Off. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. ... For the Patties: combine the fish sauce, jaggery, and chili sauce in a medium bowl. ; To Pan-Sear: heat 1-2 tablespoons olive oil in a skillet, over medium heat, pan sear turkey burgers until golden and cooked through, about 5-6 minutes on each side. The overall effect is savoury with some deep sticky-sweet. Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. https://www.deliciousmagazine.co.uk/recipes/thai-pork-patties