How to Make the Boldest Burger Ever

Prepare to have your perception of a classic hamburger completely transformed. We're moving beyond the standard ketchup and mustard to introduce a burger that is an explosion of Southeast Asian flavors. This recipe takes the beloved, juicy American burger and infuses it with the aromatic zest of lemongrass and the fresh, citrusy notes of coriander. To elevate it even further, we're topping it off with a creamy and fiery sambal aioli that provides the perfect kick. This isn't just a meal; it's a culinary journey that will leave you and your guests speechless.

The Secret to a Perfect Patty: Flavor Infusion

The heart of this exceptional burger is a patty that’s anything but ordinary. The key is to create a harmonious blend of high-quality ground beef and a selection of fresh, aromatic ingredients inspired by Thai and Vietnamese cuisine.

For the Lemongrass-Coriander Patties, you will need:

• 1 lb (about 500g) ground beef, preferably 80/20 or 85/15 for optimal juiciness.
• 2 stalks of lemongrass, tough outer layers removed, tender inner bulb finely minced.
• 1/2 cup fresh coriander (cilantro), chopped.
• 2 cloves garlic, minced.
• 1 tablespoon reduced-sodium soy sauce.
• 1 teaspoon fish sauce (optional, for an extra umami kick).
• 1 teaspoon freshly ground black pepper.
• 1/2 teaspoon salt.

Instructions:

1. In a large bowl, gently combine the ground beef, minced lemongrass, chopped coriander, minced garlic, soy sauce, fish sauce (if using), pepper, and salt. Be careful not to overmix, as this can result in tough burgers.
2. Divide the mixture into four equal portions and shape them into patties that are about 3/4-inch thick. Make them slightly larger than your buns, as they will shrink during cooking.
3. Press a shallow dimple into the center of each patty with your thumb. This simple trick helps the burgers cook evenly and prevents them from puffing up in the middle.
4. For the best flavor, let the patties rest in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully.

The Fiery Finish: Spicy Sambal Aioli

This creamy, spicy sauce is the perfect counterpoint to the aromatic burger patty. It's incredibly easy to make and will become your new go-to condiment for everything from fries to sandwiches.

For the Sambal Aioli, you will need:

• 1/2 cup real mayonnaise.
• 1-2 tablespoons of sambal oelek (Indonesian chili paste), depending on your preferred spice level.
• 1 clove garlic, finely minced or grated.
• 1 tablespoon fresh lime juice.
• A pinch of sugar (optional, to balance the heat).

Instructions:

1. In a small bowl, whisk together the mayonnaise, sambal oelek, minced garlic, and fresh lime juice until smooth and well combined.
2. Taste and add a pinch of sugar if you feel it needs a touch of sweetness to balance the flavors.
3. Cover and refrigerate until you're ready to assemble the burgers.

Cooking and Assembling Your Masterpiece

Cooking the Burgers:

You can either grill or pan-fry these burgers. For best results, cook them over medium-high heat.

• Grilling: Lightly oil the grill grates to prevent sticking. Grill the patties for about 4-5 minutes on each side for medium doneness, or until cooked to your liking.
• Pan-Frying: Heat a drizzle of oil in a cast-iron skillet over medium-high heat. Cook the patties for 4-5 minutes per side until a beautiful brown crust forms.

Remember not to press down on the burgers while they are cooking, as this squeezes out the delicious juices. The internal temperature should reach at least 160°F for well-done beef. Letting the patties rest for a few minutes before serving allows the juices to redistribute, ensuring a moist and flavorful burger.

Assembly:

1. Toast your favorite burger buns (brioche works wonderfully) until lightly golden.
2. Place a juicy, cooked lemongrass-coriander patty on the bottom bun.
3. Add your favorite toppings. We recommend a slice of provolone or a mild white cheddar, crisp lettuce, and thinly sliced cucumber.
4. Generously spoon the spicy sambal aioli over the patty.
5. Garnish with a few extra fresh coriander leaves.
6. Place the top bun and serve immediately.