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Thai Burger Sliders with Green Curry Mayo
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5 from 1 vote

Thai Burger Sliders with Green Curry Mayo Recipe

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!
Prep Time20 minutes
Cook Time10 minutes
pickling time1 hour
Total Time30 minutes
Course: Appetizer, Dinner, lunch
Keyword: burger, green curry, pickled veggie, thai
Servings: 8

Ingredients

  • 8 slider buns, toasted* (see tip in instructions)
  • 1 lb ground beef (80/20)
  • 2 teaspoon fish sauce 
  • 2 teaspoon low sodium soy sauce  
  • 1 teaspoon sambal olek chili paste
  • 1 tablespoon minced garlic 
  • 1 teaspoon sesame oil 
  • 1 tablespoon light brown sugar 
  • 3 scallions, finely chopped 
  • cilantro leaves, for serving

Pickled Veggie Topping

  • 1 small red onion, thinly sliced
  • 1 large carrot, shredded 
  • ½ large red pepper, thinly sliced 
  • 1 cup rice vinegar 
  • 1 cup water
  • 1 tablespoon sugar
  • ½ tablespoon salt

Green Curry Mayo 

  • ½ cup light or regular mayonaise
  • 2 teaspoon green curry paste, such a Mae Ploy 
  • 1 teaspoon rice vinegar 

Instructions

  • 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 tablespoon 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!