📝 About This Recipe
This vibrant fusion masterpiece reimagines the iconic Isaan herbal meat salad as a juicy, flame-grilled burger. We’ve captured the signature 'sap'—that addictive balance of lime acidity, chili heat, and savory fish sauce—and packed it into a succulent pork and chicken patty. Finished with a cooling lime-cilantro mayo and the essential crunch of toasted rice powder, this burger is a high-octane flavor trip to the streets of Thailand.
🥗 Ingredients
The Larb Patties
- 1 lb Ground Pork (not extra lean, 80/20 is best)
- 1/2 lb Ground Chicken (thigh meat preferred for moisture)
- 3 pieces Shallots (very finely minced)
- 1/2 cup Fresh Mint (finely chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Fish Sauce (high quality, like Red Boat)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1-2 teaspoons Thai Chili Flakes (adjust to your heat preference)
- 2 tablespoons Toasted Rice Powder (Khao Khua) (homemade or store-bought)
Crying Tiger Mayo
- 1/2 cup Mayonnaise (Kewpie brand is excellent here)
- 1 tablespoon Sriracha
- 1 teaspoon Lime Zest (finely grated)
- 1 clove Garlic (grated into a paste)
Assembly & Garnish
- 4 pieces Brioche Buns (split and buttered)
- 1/2 piece English Cucumber (thinly sliced on a diagonal)
- 1/2 piece Red Onion (shaved into paper-thin rings)
- 12 pieces Thai Basil Leaves (whole leaves)
👨🍳 Instructions
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1
If making your own toasted rice powder, toast raw glutinous rice in a dry skillet over medium heat until golden brown and fragrant (about 5 minutes), then grind into a coarse powder using a mortar and pestle or spice grinder.
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2
In a small bowl, whisk together the mayonnaise, Sriracha, lime zest, and grated garlic. Cover and refrigerate to let the flavors marry while you prepare the burgers.
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3
In a large chilled mixing bowl, combine the ground pork, ground chicken, minced shallots, chopped mint, and chopped cilantro.
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4
Add the fish sauce, lime juice, Thai chili flakes, and 1 tablespoon of the toasted rice powder to the meat mixture.
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5
Gently mix the meat and aromatics by hand until just combined. Do not overwork the meat, or the burgers will become tough and rubbery.
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6
Divide the mixture into 4 equal portions and shape them into patties about 3/4-inch thick. Press a slight indentation in the center of each patty with your thumb to prevent bulging during cooking.
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7
Preheat a cast-iron skillet or grill to medium-high heat. Lightly oil the surface.
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8
Cook the patties for 5-6 minutes per side. Because this contains pork and chicken, ensure the internal temperature reaches 165°F (74°C). The patties should have a nice, dark caramelized crust.
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9
While the burgers cook, toast the buttered brioche buns on the grill or in a separate pan until golden brown.
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10
Once the patties are cooked, remove them from the heat and let them rest for 3 minutes. This allows the juices to redistribute.
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11
Spread a generous layer of the Crying Tiger Mayo on both the top and bottom toasted buns.
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12
Place the patty on the bottom bun. Sprinkle the remaining toasted rice powder directly onto the warm patty for extra crunch.
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13
Layer on the sliced cucumbers, red onion rings, and Thai basil leaves.
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14
Close the burger with the top bun and serve immediately while the patty is juicy and the herbs are fresh.
💡 Chef's Tips
Don't skip the toasted rice powder; it provides the essential nutty flavor and 'crunch' that defines Larb. Use a mix of pork and chicken thigh to ensure the burger stays moist; all breast meat will be too dry. If you can't find Thai chilis, use crushed red pepper flakes, but start with less as they vary in heat. Handle the meat as little as possible to keep the texture light and airy. If you want a 'cheeseburger' feel, a slice of mild Monterey Jack melts beautifully without overpowering the Thai herbs.
🍽️ Serving Suggestions
Serve with a side of sweet potato fries seasoned with a pinch of Five Spice powder. A cold, crisp Singha or Chang beer is the traditional and perfect beverage pairing. For a lighter side, serve with a green papaya salad (Som Tum). Pair with a Thai Iced Tea if you need something sweet and creamy to cut the chili heat. Fresh lime wedges on the side allow guests to add an extra hit of acidity to their burger.