Makes 6 burgers
1 tbsp canola oil
1/4 cup finely chopped lemon grass stalk
1/4 cup finely chopped onion or shallots
1 tbsp finely chopped fresh ginger
2 kaffir lime leaves, optional
1 clove garlic, finely chopped
1 lb (0.5 kg) beyond meat
1/2 cup fine dry bread crumbs
2 large eggs, lightly beaten
2 tsp fish sauce
1/4 tsp salt
1/4 tsp freshly ground pepper
6 Sesame Hamburger Buns, halved, or hamburger buns
Pickled Carrots
1 cup rice vinegar
1/2 cup granulated sugar
1 1/2 cups julienned carrots
Other toppings: cheese, Thai sweet chili sauce, julienned seeded English cucumber, thinly sliced onion, sriracha sauce mayo
Heat oil in a medium frypan over medium-low heat. Add lemon grass, onion, ginger, lime leaves and garlic; sauté until lemon grass and onion are softened, about 5 minutes. Remove from heat and cool slightly; remove and discard lime leaves.
Transfer lemon grass mixture to a bowl. Add meat, bread crumbs, beaten eggs, fish sauce, salt and pepper; stir until well blended. Shape mixture into 6 patties.
Whisk together vinegar and sugar until sugar is dissolved. Pour vinegar mixture into a heavy zip-lock plastic bag. Add carrots and squeeze bag to coat carrots with vinegar mixture; seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 12 hours or up to 24 hours. Drain carrots, discarding vinegar mixture.
Grill patties until cooked. Serve in Sesame Hamburger Buns with Pickled Carrots and toppings.
420 calories