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The combination of massaman curry and ground beef patties are just perfect, so much so I've got recipes for massaman meatloaf and meatballs, too!
Ingredients
Burger patties:
- 1 lb g ground beef
- ¼ of a large onion, finely minced (optional but recommended if the beef is lean)
- 1 Tbsp fish sauce
- 1 tsp ground black pepper
Note: You can substitute store bought plain burger patties to simplify things.
Burger Toppings:
- ¾ of a large onion, julienned
- A pinch of salt
- 1 medium russet potato, thinly sliced about 3 mm (see note)
- 4 burger buns, or serve them bunless with a side of salad
- Pickled hot peppers or regular burger pickles (optional)
- Lettuce (optional)
Note: If you’re serving fries, you can skip the potato slices and just put fries in your burger!
Massaman Curry Sauce:
- 1 cup coconut milk, divided
- 1 recipe semi-homemade massaman curry paste (recipe below) or 50g store-bought massaman curry paste
- 1 Tbsp + 1 tsp light brown sugar, tightly packed
- 1 Tbsp cooking tamarind or ½ Tbsp Worcestershire sauce or a squeeze of lime (see note)
- 1 - 3 tsp fish sauce, as needed
- ¼ cup finely chopped roasted peanuts, unsalted
Note: You can buy cooking tamarind at Asian grocery stores; they are labeled “tamarind paste” or “tamarind concentrate”. Do not use tamarind concentrate from India as it’s a lot more concentrated.
Semi-Homemade Massaman Curry Paste
Simply mix together the following:
- 50g Thai red curry paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ⅛ tsp ground nutmeg
- ¼ tsp ground cardamom
Instructions
For the patties:
- In a mixing bowl combine ground beef, minced onion, fish sauce and black pepper; mix together until well combined. Form into 4 patties and let rest in the fridge while you make the rest of the recipe.
For the sauteed onions:
- Heat a large skillet on medium heat and add a little oil. Add the onion and a little sprinkle of salt and saute until soft, sweet, and caramelized, deglazing with water as needed if there’s a lot of browned bits stuck to the pan. Remove from pan and set aside.
For the potato slices:
- In the same skillet you used for the onion, add a little bit of oil and turn heat on to medium high. Lay the potato slices down in one layer (you may need to do 2 batches).
- Cover with a lid for about 2 minutes, then once the bottoms are golden brown, turn them over and cook the other side for another 2 minutes, covered, until fully cooked. Remove and repeat with the other half.
For the curry sauce:
- In a small pot, add ⅓ cup of coconut milk and the curry paste, cook together over medium heat until it’s very thick and pasty.
- Add remaining coconut milk, sugar, tamarind and simmer for another 2 minutes. You should have a gravy-like consistency that’s thick enough to coat burger patties well.
- Stir in peanuts.
- Taste and add fish sauce as needed.
- Cover and keep warm while you cook the burgers.
Assembly:
- Cook the burger patties however you normally do them, on a pan or the grill.
- Toast the buns, if desired, and line the bottom bun with lettuce.
- When ready to serve, dip the cooked patties into the massaman sauce to coat well and place them on the lettuce-lined buns.
- Top with 4-5 potato slices, sauteed onion, and pickles (if using).
- Serve immediately. Enjoy!
