Ingredients
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1 tablespoon minced garlic
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1/2 teaspoon minced fresh ginger
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1/2 tablespoon green curry paste
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1/2 teaspoon fish sauce
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1 tablespoon unsweetened coconut milk (from 5.5-oz. Can)
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1 1/4 lbs ground beef
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2 carrots, grated (about 1 cup)
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1 small white onion, finely diced
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1 -2 jalapeno chile, veins and seeds removed, finely diced
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1 egg
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1/2 cup unseasoned dried breadcrumbs
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1/2 red bell pepper, finely diced
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1/2 teaspoon salt
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1/2 tablespoon packed brown sugar
Instructions
- In small bowl, whisk together all spice mixture ingredients.
- In large bowl, stir together ground beef, carrots, onion, Chiles, bell pepper and salt. Add spice mixture; stir until well-combined. Stir in egg and bread crumbs. Shape mixture into 8 (4-inch) patties.
- To BBQ When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side.
- Brush slices of crusty bread with a little oil and place on barbecue to toast.
- Or, heat large nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Add 4 of the patties; cover and cook 8 to 10 minutes or until browned and no longer pink in center, turning once. Repeat with remaining burgers, adding remaining 1 tablespoon oil. Serve in buns; top with favorite condiments.