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Can't choose between Thai takeout or a burger? You don't have to! We took a little inspo from Chrissy's heritage when coming up with this quick and easy recipe that's perfect for a casual Easter meal, or honestly, anytime. The burger starts with a mixture of ground lamb and beef which gets tossed with delicious aromatics like garlic, ginger, lemongrass, and shallots, plus fish sauce, mustard, and soy to give it plenty of umami, salinity, and spice. Then the patties are seared to perfection on our Lowkey Lavender Grill Pan (but a cast iron skillet or barbecue grill works too!). Our favorite part of any burger? The secret sauce. Ours combines mayo, mustard, ginger, lemongrass, fish sauce, sesame oil, and fresh scallions, a true complement to the flavors in the burger. Slather a generous amount onto both buns and assemble with butter lettuce, cucumber, and shredded carrots for a hint of freshness. Our second favorite part? Rice chips on top for that perfect crunch!
⅓ cup neutral oil
2 8-inch round spring roll wrappers
Kosher salt, for seasoning
⅓ cup mayonnaise
2 ½ tablespoons Dijon mustard, divided
2 teaspoons sesame oil
2 ½ teaspoons fish sauce, divided
1 ½ tablespoons finely minced fresh ginger, divided
1 tablespoon finely minced fresh lemongrass, divided
¼ cup chopped scallion greens
3/4 pound 70/30 ground lamb
½ pound 80/20 ground beef
⅓ cup finely minced shallots
1 tablespoon soy sauce
1 tablespoons finely minced garlic
Vegetable oil, for greasing the grill
8 butter lettuce leaves
4 hamburger buns, split in half
1 carrot, shredded
1 small Persian cucumber, julienned
Thai basil and mint leaves
Easy to pack for a picnic or to replace your takeout salad habit!
Our take on an all-time great.
Pepper's simple and delicious pork chop recipe.
You'll never go back to plain hot dogs again.
