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Khao man gai burgers at Panic

Ground the beef right before frying; 50/50 mix of short rib and brisket. Handled it as little as possible, folding in 2 tbsp of khao man gai sauce per 1/3 lb burger. Fried in steel pan over medium-high heat about 3-4 minutes on each side.

 

Grand Central brioche bun, quickly toasted. On the bottom, 2-3 tbsp cilantro kewpie-mayo. On top, quick-pickled cucumbers, then a bit more khao man gai sauce.

 

Served with Les's winter-melon fries; dehydrated winter melon, fried and tossed with chicken powder (to emulate winter-melon chicken soup usually served with khao man gai.)

 

Pretty great. I prefer the buns from An Xuyen just a bit more (but they're closed on Monday). The burgers varied in doneness a bit, since we had to do 16 of them; I don't think any of them turned out too bad, though.

 

Get the recipe at Salt & Fat.

 

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Taken on September 10, 2012