Lao Curry Burger

Tasty any time, any place, but best enjoyed when dining al fresco on a deck or patio.
ACTIVE: 30 minutes
SERVES: 4
SPECIAL EQUIPMENT: cast-iron skillet, saute pan, or grill


Ingredients

  • 2 packages Phil’s Finest Lao-Style Curry Carrot Ground Beef
  • 4 King's Hawaiian burger buns
  • 1 red onion, thinly sliced
  • 1 tbsp butter or olive oil
  • 1 head iceberg lettuce, shredded
  • ¼ cup Kewpie mayo
  • 4 slices colby jack cheese, or preferred mild/melty variety

Method

  1. Shape 4-6 oz patties a little wider than the width of your buns. Make a big indent in the middle of the patties—this will prevent them from cooking into meatballs instead of patties.
  2. While your grill is heating up, cook your red onion in a medium sauce pan over medium heat with either butter or olive oil (or both!) until caramelized to your liking - the darker you go, the sweeter they’ll get.
  3. Once your grill is hot, oil the grates and cook the patties for 4 minutes per side. If using a skillet, oil lightly and cook the patties for 4 minutes per side.

    PRO TIP: Let the patties rest for about 15 minutes after you remove them from heat—this will seal in the delicious juices in the burger! If you want a warm toasty bun, now is a good time to throw them in the oven (~350 F).
  4. Place sliced cheese on the patties once the burgers are flipped and cooking on the second side for maximum melty-ness.
  5. Schmear your rolls with a liberal swoop of Kewpie mayo. Top the burgers with caramelized red onion, shredded lettuce.

MORE FOR THE TABLE