Two types of chilli spice these up – a little fresh, super-hot bird’s-eye in the burger and some punchy sriracha chilli sauce in the mayonnaise.
1 heaped tbsp coarsely chopped ginger
2 garlic cloves, peeled
2 lemongrass stalks, trimmed and thickly sliced
1 heaped tsp chopped bird’s-eye chilli
600g minced beef
4 brioche burger buns, sliced and split
1 tsp sriracha chilli sauce
1⁄4 cucumber, halved lengthways and deseeded, thinly sliced into strips
2 tbsp each coriander and mint leaves
2 spring onions, trimmed, sliced lengthways into 5mm strips
Lime wedges, to serve
- Place the ginger, garlic, lemongrass and chilli in a food processor and whiz to chop as finely as possible. Mix this with the minced beef and some salt in a large bowl using your hands. Shape the mixture a quarter at a time, weighing it for accuracy. You can do this using an 11cm ring cutter with smooth edges for a neat look. If wished you can make the burgers in advance, then cover and chill them.
- Heat a ridged griddle pan over a high heat and cook the burgers for about 3 minutes on each side, pressing down with a spatula occasionally. For medium, they should be firm but with a slight give in the middle. Transfer to a plate and leave to rest for 5 minutes.
- Meanwhile, toast the cut sides of the buns on the griddle until lightly charred. In a small bowl mix the mayonnaise with the sriracha.
- Smear the mayo over the lower half of each bun, top with a burger then lay over some cucumber strips, coriander and mint leaves along with slivers of spring onion. Squeeze a little lime juice over, then finish with the bun tops and enjoy.
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Creative director: Chloe Sharp. Food styling: Tamara Vos. Styling: Kitty Coles