Thai Burger Sliders with Green Curry Mayo
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With seasoned beef patties, pickled veggies and green curry mayo spread, these Thai Burger Sliders with Green Curry Mayo are an easy way to spice up your burger sliders, with an Asian-inspired twist!JUMP TO RECIPE
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A fun and flavorful appetizer, lunch or dinner- these Thai Burger Sliders with Green Curry Mayo are always a hit, and are super easy to whip up.
It all starts with a juicy, seasoned beef patty, and is finished with a delightfully easy green curry mayo and a pile of pickled veggies.
These are always one of the first things to disappear when I serve them as an appetizer for friends.
Making the burger patties
To make the burger mixture for these Thai Burger Sliders, you will need:
- 80/20 ground beef. More fat = more flavor.
- A handful of condiments and sauces for flavor: fish sauce, soy sauce, Sambal Olek chili paste and sesame oil.
- A bit of light brown sugar, to balance all that umami flavor.
- Scallions and garlic for even more flavor.
Gently mix all that together until just combined, careful not to over mix the meat. Then form it into 8 equal patties, and you’re ready to go! These burgers taste great on the grill, or in a cast iron skillet!
Making the pickled veggies
To make the pickled veggies, you’ll thinly slice some red onion and red bell pepper, and shred up some carrot. Then you’ll quickly dissolve salt and sugar with some rice vinegar and water, and pour the hot pickling liquid over the veggies. Allow that to cool to room temperature, and stick it in the fridge. The pickled veg should chill in the fridge for a minimum of 1 hour, and up to 3 days in advance. Make sure to drain the veggies well before adding to the finished burgers.
Green Curry mayo- my new fav
Making the green curry mayo for these burgers is SO SIMPLE. Just whisk together your favorite mayo, some good quality green curry paste, and a touch of rice vinegar. So easy, but so delicious. The key to a great mayo (or curry) is using a great curry paste. I highly recommend Mae Ploy Green Curry Paste. It is my hands-down favorite, and loaded with flavor.
Want to give this recipe a try?
If you make my Thai Burger Sliders with Green Curry Mayo, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more delicious recipes? Why not try my Schnitzel Burgers with Muenster Cheese on Pretzel Buns, South Philly Pork Burgers with garlic spinach and Pepperoncini Mayo, Juicy Pesto Chicken Burgers, or Marinated Pork Chop Bánh mì Ciabatta Sandwiches?!
Thai Burger Sliders with Green Curry Mayo
- 8 slider buns, toasted* (see tip in instructions)
- 1 lb ground beef (80/20)
- 2 tsp fish sauce
- 2 tsp low sodium soy sauce
- 1 tsp sambal olek chili paste
- 1 tbsp minced garlic
- 1 tsp sesame oil
- 1 tbsp light brown sugar
- 3 scallions, finely chopped
- cilantro leaves, for serving
Pickled Veggie Topping
- 1 small red onion, thinly sliced
- 1 large carrot, shredded
- 1/2 large red pepper, thinly sliced
- 1 cup rice vinegar
- 1 cup water
- 1 tbsp sugar
- 1/2 tbsp salt
Green Curry Mayo
- 1/2 cup light or regular mayonaise
- 2 tsp green curry paste, such a Mae Ploy
- 1 tsp rice vinegar
- Making the pickled veggies 1. Shred carrots, and slice red onion and red pepper thinly. Place veggies in a mason jar or airtight container. 2. In a small saucepan, bring rice vinegar, water, sugar and salt to a boil. 3. Cook, stirring frequently until salt and sugar are fully dissolved. Pour hot liquid over veggies and allow to cool to room temperature. 4. Refrigerate at least 1 hour, or up to 3 days. Making the Green Curry Mayo 1. Whisk together mayonnaise, good quality green curry paste and rice vinegar until smooth. Transfer to refrigerator until ready to use. Cooking and assembling the burgers 1. Chop scallions and garlic and add to a large mixing bowl. Add beef, fish sauce, light soy sauce, samba olek, sesame oil, and light brown sugar. Mix with your hands until ingredients are just combined, careful not to overmix. 2. Form into 8 patties. This can be done in advance and refrigerated, or you can make the patties just before cooking. To grill: 1. Heat a gas grill over high heat and close lid. Let grill heat up for about 5-10 minutes before placing the burgers on. 2. Cook the burgers for 5-7 minutes a side until firm, flipping once, being careful not to move too much or too soon, as they can break apart (burger mixture is soft). In a cast iron skillet: 1. Heat 1 tbsp canola oil or peanut oil over medium-high heat. 2. Add burgers and cook 3-4 minutes a side, flipping once, being careful not to move too much or too soon, as they can break apart (burger mixture is soft). Once all burgers are cooked, spread an even about of green curry mayo on the bottom of each bun. Layer burgers on mayo, then top each burger with drained pickled veggies. *Tip: I like to toast the buns for these burgers. If grilling, place the open buns on the grill to char for 30 seconds to a minute. To toast in oven, place open buns on a cookie sheet in a preheated 350 degree oven for about 5 minutes prior to building your burgers. This step is optional – as the burgers are just as good on a regular bun!
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