Thursday, January 17, 2013

Lemongrass-ginger Sliders

The ingredient list on these are short, so I was a little surprised by how well they turned out. These little sliders are very moist, making them just a little difficult to hold together, but delicious. The lemongrass adds a lovely flavour that makes it interesting and the cayenne gives it just a little bit of heat.

The original suggests making fairly small sliders (1" balls) and serving with dipping sauces and condiments, but I think these would also work very well as larger patties in a burger bun. Maybe some avocado on top?

One year ago: Pasta and Tomato Pesto
Two years ago: Double-Shot Mocha Cupcakes
Three years ago: Chocolate Souffle

Lemongrass-ginger Sliders (from Burma)
1 lb ground beef or pork
1/4 tsp turmeric
2 tbsp minced lemongrass
2 tbsp minced garlic
1/2 cup minced shallots
2 tbsp minced ginger
1 tsp salt
1/4 cup cooked rice
1/2 tsp cayenne
1/4 cup finely chopped tomatoes
1/4 cup peanut oil

1. Place ground meat in bowl, sprinkle with turmeric, and set aside.
2. Combine lemongrass, garlic, shallots, ginger, and salt in a food processor. Pulse to a coarse paste.
3. Add rice, cayenne, and tomatoes to puree and pulse again.
4. Add flavor paste to meat and knead into it thoroughly. Shape mixture into patties.
5. Place a large skillet over high heat. Add oil and lower heat to medium-high. Add sliders and cook 3 minutes on each side or until cooked to desired level of doneness.

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