Spicy Thai Pork Burgers with Cucumber Mint Salad

These Thai-inspired pork burgers bring together the bold, aromatic flavors of Northern Thailand in a fun and familiar form. Juicy patties are seasoned with lemongrass, garlic, shallot and a touch of sriracha, then grilled to perfection and served on toasted brioche buns with a creamy sriracha mayo.

Cool and crisp cucumber-mint salad on the side balances the heat with refreshing notes of lime and mint. Ready in just 35 minutes, this recipe is perfect for a quick weeknight dinner that feels like a special treat.

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Ingredients

8 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 stalk LemongrassView ingredient guideLike ingredientDislike ingredient

1 sprig MintView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Thai Seasoning BlendView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Trim the root end and fibrous top from the lemongrass stalk. Make a shallow cut lengthwise and remove the tough outer leaves until only the tender inner core remains. Slice the core very thinly. Zest the lime, then cut it in half. Finely mince the garlic, shallot and mint leaves.
2. Heat ½ tablespoon olive oil in a medium skillet over medium heat. Add the shallot, garlic and lemongrass and cook, stirring, for 3-4 minutes until softened. Season with salt and pepper. Remove from heat and let cool slightly.
3. In a medium bowl, combine the ground pork, cooked shallot mixture, soy sauce, Thai seasoning, lime zest, half the sriracha and half the mint. Mix gently until just combined. Shape into two equal patties.
4. Heat another ½ tablespoon olive oil in the same skillet over medium heat. Add the patties and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 160°F).
5. While the patties cook, split the brioche buns and place them in the oven for about 5 minutes to toast lightly. Meanwhile, peel the cucumber and use a vegetable peeler to shave it into ribbons, rotating as needed. Toss the cucumber ribbons with the remaining mint and a squeeze of lime juice. Season with salt and pepper.
6. In a small bowl, mix together the mayonnaise, remaining sriracha and a squeeze of lime juice to make the sriracha mayo.
7. Spread the sriracha mayo on the cut sides of the toasted buns. Place a patty on each bottom bun and top with a few cucumber ribbons. Close with the top bun.
8. Serve the burgers immediately with the cucumber-mint salad on the side. Enjoy!

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Just be sure to cook until fully done.

What can I use instead of Thai seasoning blend?

You can make your own blend with equal parts ground coriander, cumin and a pinch of white pepper.

How do I store leftovers?

Store cooked patties and salad separately in the refrigerator for up to 2 days. Reheat patties in a skillet and assemble fresh.