Angry Angus Burger
When we were in Thailand searching for inspiration and meat, one of the things we discovered was a new recipe for the all-American Angus Burger. It was in a hip fusion restaurant. You know, the kind of restaurant that doesn’t bother with borders. Just like The Frozen Butcher.
They make hamburgers, but no ordinary ones. They combined the burger with typical Thai flavors. We made our own version of it. Try it for yourself! It’s got a bit of a bite…
Cut the fennel into very thin strips of around 2 mm and sprinkle them with olive oil, lemon juice and a pinch of salt. Stir the Thai curry paste through the mayonnaise. Fry or grill the burger and add some mayonnaise and fennel salad. Sprinkle with tarragon leaves and add some freshly ground pepper.
Serve with boiled Pandan rice and a few freshly-cut coriander leaves. And don’t forget the cold beer!
Burgers (and more) from The Frozen Butcher
- 2 The Frozen Butcher Angus hamburgers, 125 g each
- 1 fennel bulb, 200 g
- 1 tablespoon of lemon juice
- 4 tablespoons of mayonnaise
- 3 teaspoons of Thai curry paste