As if women cannot make good hamburgers… Pffft… That is my reaction after reading Tom’s story on Dude Food Tuesday... Ha! These little Asian flavored darlings didn’t have too much trouble finding their way into his stomach however. Esmee and I made these during our Asian cooking session last week. Very good with sticky rice and green mango salad. The sticky rice I had made in the afternoon (as I wanted to take pictures as well of course, as you understand) and I baked the rice shortly before serving in the evening. And that was really tasty. Almost like a sticky rice ‘rosti’ thing… Because the rice is so sticky you can’t really stir it if you want to reheat it in a pan. And certainly not when it is cooled off and all clumped together.
But if you flatten the rice in your pan and bake it crispy on one side before turning it over to bake the other side, it is actually really good.
I was a little afraid that Tom wouldn’t like the green mango salad as that has some lime in it and is fairly acidic, which he is not a big fan of, but he also thought it was really good. (recipe on that will follow!)
The hamburgers are nice and spicy and because of the lemongrass and the fish sauce it is also really asian in taste and nothing like your every day hamburger.
Asian hamburgers with sticky rice
- 3 red Asian shallots, coarsely chopped
- 1 lemongrass (sereh) stalk, white part only, grated or chopped
- 500 gr ground meat (we used half porc/half beef)
- 1/2 tsp salt
- 2 tsp sugar
- 1 tsp chili powder
- 60 ml fish sauce
- 6 spring onions, chopped
- 1 hand of dill
- 400 gr glutinous rice (ketanrice)
- Soak the sticky rice in cold water for a night prior to making it. Once you're ready to cook it, rinse the rice three times until the water that comes of it is clear. Pour some water into the lower part of your steamer and cover the steamer part with cheesecloth or with baking paper (big enough so the edges cover the sides as well). Put the washed rice onto the paper/cheesecloth, cover and steam for 15 minutes. Turn the rice over or stir and continue to steam for another 15 minutes. The rice should become somewhat translucent and while it's ok to still have a bit of a bite, it will need to be soft and 'chewy'
- In the meantime put your shallots and lemongrass into a pestle and mortar and ground this to a rough paste. Place the paste into a mixing mowl and add the other ingredients. Mix it all well and turn it into 4-6 small hamburgers.
- Heat a grillpan or frying pan and bake the hamburger on both side in about 3-4 minutes per side.
Recipe from the book Greater Mekong from Luke Nguyen
- Travel: Workshop foodphotography and styling Londen – the recap - July 2, 2015
- Chicken salad with orange dressing and cherries - June 29, 2015
- Carrot salad with yogurt dressing and dukkah - June 26, 2015
- My New Roots – Sarah Britton - June 21, 2015
- What is a ‘whole30’?? And our results - June 13, 2015
This post is also available in: Dutch