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Ngam's Thai Burger

Ngam's Thai Burger

Soak the dried Thai red chiles in water until softened, about 10 minutes. In the bowl of a food processor, combine the soy sauce, fish sauce, salt, kaffir lime leaves, lemongrass, garlic, shallots, and turmeric root. Pulse until it forms into a paste, about 3 minutes.

Combine the paste with the ground beef in a large bowl and knead together until well incorporated, but do not overwork the meat. Divide the mixture into 12 balls and flatten into patties with the heel of your hand. Place the patties in the refrigerator and marinate for at least 2 hours, preferably overnight.

Once ready to grill, remove the patties from the refrigerator and let sit at room temperature for a few minutes to ensure even cooking later. Preheat a gas grill or a cast-iron skillet over medium-high heat. Lightly coat the cooking surface with oil. Place the burger patties on the grill, or oiled skillet, and cover with a lid to keep the meat moist.

Once the burger is done to your liking, grill the buns and assemble with the tomato, cilantro-lime mayonnaise, and papaya kraut.

Recipe Summary

  • 1 ¾ pounds lean ground beef
  • ½ cup bread crumbs
  • 2 tablespoons lemon grass, minced
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons minced shallots
  • 2 red chili peppers, seeded and minced
  • ¼ cup chopped peanuts
  • salt and pepper to taste
  • 2 limes

Preheat grill for high heat.

In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.

Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

Love Actually

Raised in Thailand, she left her corporate job to share her affection for cooking with the world.

After stints at the Chiang Mai Mandarin Oriental, Perry St. and Spice Market and finding love in New York, she's landed at her own place, Ngam.

The setting is appropriately East Village, with exposed air ducts, a hard-driving soundtrack and an open kitchen. But the food is face-first palm sugar, fish sauce and chiles merged with, yes, the occasional inauthentic touch.

Thaimee calls it "modern comfort Thai" we call it delicious.

Blue Point oysters (99 cents) are squirted with Tobiko caviar and pomelo cells the combination gives the bivalve a briny pop times three.

Thaimee's pile of pad Thai comes in rice noodle ($12 to $14, depending on protein) and shredded papaya versions ($16 to $18, depending on protein). When she cooked the dish during her first week at Spice Market, Jean-Georges Vongerichten bestowed a special nod on it.

Chicken soup is not just rustic, but Very Rustic ($6), its mahogany-colored broth pumped with roasted bones, turmeric, chiles and three types of mint. Tenderized with palm sugar and then deep-fried, Brother Chai's Chicken Wings ($9) will leave your fingers slick with sweet chile-glaze.

After our meal at Ngam, we, like the illuminated sign at the entrance, are feeling the love.

Mouthwatering Burger Recipe Ideas The Whole Family Will Love

Crazy-good toppings, rubs, and sauces…these burger ideas and variations are a flavor explosion in your mouth. With this list of the best burger recipes, you’ll never be bored with burgers again!

Teriyaki Turkey Burger | Recipe Runner

The grilled pineapple and red onions put this Teriyaki Turkey Burger over the top. The avocado spread adds even more flavor!

Cowboy Burger | Mommy Evolution

A Cowboy Burger will be the star of the show at your next backyard barbecue. The crispy onion straws and grilled pickles set this burger apart from the rest.

Killer Burger Sauce | Oh Sweet Basil

The secret to a killer burger? The perfect sauce. That’s what you’ll find in this All American Burger recipe. You’ll never have dry, stale burgers again!

Chicken Fajita Burger | Yummy Healthy Easy

Here’s a great burger idea! Get all your favorite fajita flavors in one deliciously big burger. Roasted red peppers and chipotle mayonnaise make this Chicken Fajita Burger super flavorful.

Since it’s made with ground chicken rather than ground beef, it’s healthier, too!

French Onion Stuffed Burger | Cupcakes & Kale Chips

Caramelized onions and gooey cheese are pure heaven on this French Onion Soup Au Gratin Stuffed Burger.

Chipotle Burgers with Creamy Avocado Sauce | Mexican Please

The grilled beef pairs perfectly with the smoky flavor of the chipotles. And that creamy avocado sauce? Perfection.

Apple Cheddar Turkey Burgers | Recipe Runner

If there’s one thing I don’t like, it’s dry turkey burgers. That’s not a problem for these juicy Apple Cheddar Turkey Burgers!

With sliced apples, cheddar cheese and a creamy maple dijon mustard, you get the perfect combination of sweet and savory.

Coffee-Rubbed Burgers with Dr. Pepper BBQ Sauce | The Chunky Chef

This burger recipe will give you a product that’s a flavor explosion in your mouth.

The Angus beef burgers are rubbed with coffee seasoning mix, paired with peppered bacon and topped with a yummy Dr. Pepper BBQ sauce.

Caramelized Onion and Bacon Whiskey Sauce Burger | Dad With A Pan

You may need a knife and fork for these Bacon Whiskey Sauce Burgers with carmelized onions. But who cares? When it’s this good, you won’t care that it’s messy.

Paleo Bacon Garlic Avocado Burger | Paleo Gluten-Free Eats

If you eat paleo, this is one of the best burger recipes!

They are topped with a creamy white sauce and crunchy red onions for a burger that is so moist. The fresh basil really brings the flavors together.

Copy Cat Big Mac | 4 Sons ‘R’ Us

You may crave McDonald’s once in a while, but you know that going to fast food joints too often is a quick way to bust your budget.

Make your own Copy Cat Big Mac right at home! When you’re feeding a big family, this is a much more affordable option than going through the drive-thru.

Taco Burger | Burger Artist

Love Mexican food? Get the great flavors of a taco in burger form with this yummy burger topped with sour cream and your favorite taco toppings.

Mexican Chorizo Garlic Shrimp Burger | Lady & Pups

Though the list of ingredients may look long, these Mexican Chorizo Garlic Shrimp Burgers are so easy to put together that you’ll wonder if you made them correctly (don’t worry – you did!).

Barbecue Frito Chili Pie Burger | Miss In The Kitchen

Try this over-the-top Barbecue Frito Chili Pie Burger the next time you feel like really indulging.

This is another burger with the Dr. Pepper Barbecue Sauce on it, so make sure you make a big batch because you’ll definitely want to use it again and again.

Jamaican Burgers with Spicy Pineapple Sauce | Eating Richly

Blow your mind with this Jamaican Burger with Spicy Pineapple Sauce. Jerk-seasoned meat topped with pineapple sauce, mangoes, and red bell peppers…fabulous!

Asian Burgers with Sriracha Mayo | Chew Out Loud

Add some spice to your burger routine with this burger recipe. The cabbage slaw is a must-have because it provides the perfect amount of crunch.

Guinness Burger with Irish Cheddar and Bacon | Garnish With Lemon

You don’t have to wait until St. Patrick’s Day to enjoy this Guinness Burger with Irish Cheddar and Bacon. It’s delicious any time of the year!

Mushroom Burger with Provolone, Caramelized Onions, and Aioli | Go Go Go Gourmet

You can’t beat this mushroom burger. The provolone and caramelized onions add amazing flavor while the aioli pulls everything together for one amazing bite after another.

Queso Burgers | The Recipe Critic

A roundup of burger recipe ideas just wouldn’t be complete without a beefy Queso Burger.

Topped with melted cheese and Rotel, it’s like a queso explosion in your mouth! Seriously one of the best burger recipe ideas on this list.

Thai Chili Beef Burger

I am sure everyone is ready for some summertime fun: endless BBQ&rsquos, pool parties, beach, sun, warmth, and family.

Summer is my favorite time of the year as I can just wear light, carefree summery clothes and don&rsquot need layers of clothing.

I also love the warmth of the sun on my skin and humidity (yes, I do!).

Somehow, my complexion is better in summer the nice tint of color on my skin and the humidity adds some glows to the face.

I have a ton of summer recipes on my site (please click the link to check out all recipes).

Today, I am adding Thai Chili Beef Burger to my recipes.

Burger is everyone&rsquos favorite for summer, and the fun of grilling the burger patties just doubles the fun of eating.

The Thai red curry paste and sweet chili sauce add so much flavors and depth to the regular burgers.

With July 4 just a few weeks away, this Thai chili beef burger recipe will be great for your family and friends.

Doing It Right

Like so many millions of other people, the horrific tsunami in Thailand changed restaurant owner Hong Thaimee’s life forever.

“I realized that I just wanted to dedicate myself to do good for other people,” she says. At the time of the 2005 tsunami, Thaimee was in her late 20s and was trying to figure out what she wanted to do with her life and did not feel fulfilled.

After the tsunami, Thaimee re-evaluated her life and the skills that made her—and others—happy.

“I always enjoyed sharing my cooking and watching cooking shows. I thought, ‘What if I just shared the best of my Thai cuisine with the world, and made it a business?’ I could generate money that could eventually go back to the community,” Thaimee says.

Thaimee soon moved to New York City to pursue her restaurateur dreams, even though she had no training as a chef at the time.

To learn the restaurant business, she applied for a job as a hostess at renowned chef Jean-Georges Vongerichten’s Spice Market restaurant in New York City.

After hearing of Thaimee’s aspirations to be a chef and her experience with Thai cooking, the manager interviewing her realized that she should not waste time as a hostess, but instead work in Spice’s kitchen as a line cook. Thaimee worked as a line cook and chef at Spice Market and Vongerichten’s Perry St. restaurants for two years.

Last September, she made the leap to executive chef and owner, opening Ngam in the competitive East Village in New York City.

With an investment of $250,000, her husband’s savings, and a Small Business Administration loan, the 70-seat restaurant opened, featuring an open kitchen with a 12-seat chef’s counter.

Thaimee designed the eatery herself, opting for an urban but comfortable feel. The restaurant features exposed brick walls, concrete floors, and a long communal table in the center of the building.

“People think of Thai food restaurants as cheap décor with modern Asian furniture. I wanted it to be different, and not a cookie-cutter restaurant. I wanted it to be a place where people feel comfortable and welcome, and not pretentious,” Thaimee says.

The business serves “modern Thai comfort food” based on recipes developed by Thaimee and her grandmother, as well as Thaimee’s unique take on traditional Thai dishes.

For example, Ngam’s pad Thai is made with shredded green papaya in place of rice noodles and the Kao Soy Beet Ravioli features a hand-made curry broth, chili oil, pickled mustard and a choice of grilled lobster or tofu.

Other innovative dishes such as Oyster Shooters with Thai Mignonette and Chiang Mai Sausage Burger with Cilantro Lime Mayo recently garnered Ngam a positive review in The New York Times.

“People told me that I would have to do cheap Thai food to make it in the city, but I want to do it right every time. For example, people said it was too expensive to do my own curry paste. I use fresh curry paste every day and Thai herbs cost me $40 a day,” Thaimee says. But she explains that her main goal is not to make money, but to make people happy with the food she serves and provide a decent living for herself and her 12 employees.

“I want to do it right every time. I want to make sure that the food excites people, pleases the eyes, and looks presentable. We should surprise people with the flavor and it should not be pretentious. It is not fine dining,” Thaimee says.

While her philosophies are noble, opening and running a restaurant has not been without its difficulties. “Our main challenge is that it is New York City the competition is very high. We asked ourselves, ‘Are we fresh enough for the market and the neighborhood?’ and ‘Are we ready for the demand?’ ‘Are we ready to turn around when we make a mistake?’” she says.

Thaimee and her staff have had challenges along the way, and have made efforts to apologize for and correct them. For example, when it rains in the evening in New York City, Ngam can have 100 orders for takeout and delivery at a time. “Sometimes we don’t have enough guys to deliver in a timely manner. If we can’t deliver their food, customers say, ‘That’s okay, we love your food and we will come back,’” Thaimee explains.

Despite the growing pains that come with opening a restaurant, Ngam is projected to make $1 million in sales in the first year.

In order to share Ngam’s success with others, Thaimee wants to expand the restaurant’s charity work to include donating boxes of pad Thai to people in need at least once a month. Already, the restaurant has donated a percentage of its sales to the Gay Men’s Health Crisis and other organizations.

Thai-Style Pork Burgers with Sesame Green Beans

1 pound green beans
Salt and pepper
1 lime
1/4 cup mayonnaise
4 teaspoons Sriracha sauce
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds
Fresh cilantro
1 slice hearty white sandwich bread
3 tablespoons milk
1 teaspoon fish sauce
1 1/2 pounds 80 to 85 percent lean ground pork
1 tablespoon vegetable oil
4 hamburger buns

1. Cook and Blanch Green Beans: Bring 2 quarts water to boil in large saucepan. Fill large bowl halfway with ice and water. Trim ends of green beans. Add green beans and 1 tablespoon salt to boiling water and cook until crisp‐tender, about 6 minutes. Drain green beans and place in ice bath to cool. Drain again, transfer to salad spinner, and spin dry.

2. Make Sriracha Mayo and Dress Beans: While beans are cooking, grate 1 1/2 teaspoons lime zest and squeeze 1 tablespoon juice. Whisk mayonnaise, 2 teaspoons Sriracha, and 1/2 teaspoon lime zest together in small bowl. Season with salt to taste set aside. Transfer drained beans to serving bowl and toss with sesame oil, sesame seeds, and lime juice. Season with salt and pepper to taste set aside.

3. Make Panade: Mince 3 tablespoons cilantro. Tear bread into rough 1‐inch pieces. Combine milk, fish sauce, remaining 1 teaspoon lime zest, remaining 2 teaspoons Sriracha, cilantro, bread, and 1 teaspoon pepper in large bowl. Mash to paste with fork. Using your hands, add pork and mix until well combined.

4. Form Patties: Divide pork mixture into 4 equal balls, then flatten into 3/4‐inch‐thick patties, about 4 inches wide.

5. Cook Burgers: Heat vegetable oil in 12‐inch nonstick skillet over medium‐low heat until shimmering. Add patties and cook until well browned on first side, 6 to 8 minutes. Flip burgers and continue to cook until second side is well browned and meat registers 150 degrees, 7 to 9 minutes, flipping as needed to ensure even browning. Transfer burgers to wire rack set in rimmed baking sheet and let rest.

6. Finish Dish: While burgers rest, pick 1/2 cup cilantro leaves. Spread layer of Sriracha mayo onto bottom buns. Top with burgers and cilantro leaves. Serve with green beans.

  • 8 spring onions, finely chopped
  • 1 red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g salted peanuts
  • 500g/ 1lb 2oz lean minced pork or beef
  • large bunch fresh coriander, chopped
  • 1 lime, zest and juice only
  • sweet chilli sauce and sliced cucumber to serve
  • salt and ground black pepper

If you have a food processor place the spring onions, chilli, garlic and peanuts into the bowl and process until finely chopped.

Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning.

Shape the mixture into burgers and if have time chill until ready to cook.

When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side.

Brush slices of crusty bread with a little oil and place on barbecue to toast.

Serve the burgers with the toasted bread and a little sliced cucumber and sweet chilli sauce.

Thai-Style Salmon Burgers

These beautiful aromatic Omega-3-rich salmon burgers are an absolute favourite of mine. The punchy herbs and lemongrass give them incredible depth of flavour and add nutritional value, too. I sometimes use pumpernickel bread or rye bread instead of wholegrain bread, for extra fibre.

These burgers are delicious on their own, as part of a platter, or with this quick salad dressed with spiced coconut cream.

+ If you prefer, you can also bake the salmon burgers on a baking parchment-lined baking tray in an oven preheated to 200°C/180°C fan/gas 6 for about 12 minutes.

Photo Credit: Faith Maison

  • 2 Slices (70g) of wholegrain bread (or gluten-free equivalent)
  • 15g Thai basil leaves, roughly chopped
  • 15g Fresh coriander, leaves and stalks, roughly chopped
  • 2 Spring onions, trimmed and roughly chopped
  • 20g Root ginger, peeled and roughly chopped
  • 1 Red chilli, roughly chopped
  • 10cm Stick of lemongrass (tender base only), roughly chopped
  • 10ml Soy sauce (or tamari if you’re making the meal gluten free)
  • 250g Skinless salmon fillet, cut into thick chunks
  • 1 Tbsp coconut oil
  • 100g Coconut cream
  • 2 Tsp red curry paste
  • 100g Pea shoots, roughly chopped
  • 100g Watercress, roughly chopped

Put the bread in a food processor and blitz into coarse breadcrumbs, then add the herbs, spring onions, ginger, chilli, lemongrass and soy sauce and blend to form a paste.

Add the salmon and blitz to create a rough burger mixture. Transfer the mixture to a bowl then shape it into four small patties with wet hands.

Melt the coconut oil in a frying pan over a medium heat, add the patties and fry for 5–6 minutes on each side until cooked through.

Warm the coconut cream in a saucepan over a medium heat with the curry paste for a few minutes until combined and hot through.
Divide the cream among four shallow bowls and top with the pea shoots and watercress.

Serve the burgers on top of the salad, garnish with the lime zest and peanuts and squeeze over the lime juice.

Gwyneth's Chicken Burgers, Thai Style

Not only is Gwyneth Paltrow the most beautiful woman of 2013 (according to People), she&aposs also an accomplished foodie and home chef. Her second cookbook, It&aposs All Good, hit shelves in April and is chock-full of easy, healthy, mouth-watering recipes.

In the introduction, Paltrow explains that in 2011, she was feeling extremely rundown and fatigued, and even succumbed to a panic attack. Several doctor&aposs visits later, Paltrow discovered she had a plethora of underlying health issues. After eliminating the toxins in her diet and filling up on the right nutrients, her health problems disappeared and she felt vibrant and energetic once again. She says she decided to create It&aposs All Good for anyone who struggles with finding truly delicious food to feed their family when health issues may be involved.

Paltrow&aposs protein-packed, Thai-style chicken burgers certainly fit the bill and are sure to be your grilling go-to for any spring or summer barbecues. She writes that she invented these "insanely flavorful" burgers when she was trying to think of new ways to use chicken while keeping out the "bad stuff." Serve the burgers with a side salad or on a gluten-free bun.


1 pound ground chicken (preferably dark meat)

2 garlic cloves, very finely minced

2/3 cup finely chopped cilantro

2 shallots, very finely minced

1 teaspoon very finely minced red chili (or more or less, however hot you like it)

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly ground black pepper

2 tablespoons neutral oil (such as canola, grapeseed, or safflower oil)

1. Thoroughly mix chicken with garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. Form mixture into 4 burgers, each about 3/4-inch thick.

2. Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.

Nutrition score per serving: 239 calories, 16g fat (3g saturated), 3.5g carbs, 21g protein, 0g fiber, 600mg sodium

Recipe from It&aposs All Good by Gwyneth Paltrow. Copyright 2013 by Gwyneth Paltrow. Used with permission by Grand Central Publishing. All rights reserved.