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Massaman Curry Burgers

A delicious fusion of savory beef, rich coconut milk, and exotic spices, these Massaman Curry Burgers offer a unique flavor profile that will impress at any meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Look for grass-fed for a richer flavor.
  • 1/4 large onion, finely minced (optional) Using a sweet onion for its mild flavor is recommended.
  • 1 Tbsp fish sauce Choose a good-quality one for depth.
  • 1 tsp ground black pepper
  • 3/4 large onion, julienned This will caramelize beautifully!
  • 1 pinch salt
  • 1 medium russet potato, thinly sliced For some crunchy texture!
  • 4 pieces burger buns Brioche or sourdough work well.
  • Pickled hot peppers or regular burger pickles (optional)
  • Lettuce (optional) Iceberg for crunch or arugula for a peppery kick.
For the Massaman Sauce
  • 1 cup coconut milk, divided The creaminess brings it all together!
  • 50 g massaman curry paste or semi-homemade Look for authentic Thai brands or try to make your own.
  • 1 Tbsp light brown sugar This balances out the spices.
  • 1 Tbsp cooking tamarind or 1/2 Tbsp Worcestershire sauce or lime juice
  • 1-3 tsp fish sauce (as needed) Adjust according to your taste.
  • 1/4 cup finely chopped roasted peanuts (unsalted) For garnish and crunch.
For Semi-Homemade Massaman Curry Paste
  • 50 g Thai red curry paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground cardamom

Method
 

Preparation
  1. In a mixing bowl, combine the ground beef, minced onion (if using), fish sauce, and black pepper. Mix well and form into 4 patties. Refrigerate while preparing the other components.
  2. Heat a large skillet over medium heat and add a drizzle of oil. Sauté the julienned onion along with a pinch of salt until soft and golden (about 10 minutes). Remove and set aside.
  3. In the same skillet, add more oil and place the thinly sliced potatoes. Cook over medium-high heat, covered, for about 2 minutes on each side or until golden and crisp. Set aside.
Cooking
  1. In a small pot, combine 1/3 cup coconut milk and curry paste over medium heat until thickened. Stir in the remaining coconut milk, sugar, tamarind, and simmer for 2 minutes, adjusting the consistency with fish sauce as needed.
  2. Grill or pan-fry the burger patties over medium heat for about 5 minutes per side, depending on desired doneness. Toast the buns on the grill for added flavor.
Assembly
  1. Dip the cooked patties into the massaman sauce to fully coat them, then place them on the buns lined with lettuce. Top with caramelized onions, potato slices, and pickles (if using). Serve immediately.

Notes

These burgers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the skillet.