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    Thai Beef Patties with Lemon Grass and Chilli

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    Thai Beef Patties with Lemon Grass and Chilli

    These spicy beef patties are a wonderful alternative to a traditional burger, and delicious served with lettuce leaves and toasted sesame seeds.

    • Nut Free
    • Preparation time: 20 minutes
    • Cooking time: 6 minutes
    • Total time: 26 minutes 30 minutes

    Serves: 4


    • 2 cloves garlic
    • 1 red chilli, deseeded and chopped
    • 1 stick lemon grass, chopped
    • 20g pack fresh coriander
    • 8 salad onions, sliced
    • 500g rump steak, cut into chunks
    • 25g sesame seeds, toasted
    • 1 Romaine lettuce
    • ½ a lemon


    1. Preheat the barbecue or grill to a high heat. If using wooden skewers, soak 4 in cold water for 30 minutes, to prevent them from burning. Place the garlic, chilli, lemon grass, coriander and three quarters of the salad onions in a food processor and chop finely. Add the steak and some seasoning and pulse to a smooth paste.
    2. Using wet hands, divide the mixture into 12 and form into patties. Thread 3 patties onto each skewer and place on the barbecue to cook for 2 minutes on each side, or to your liking.
    3. Slide the cooked patties off the skewers and serve on coarsely-shredded lettuce leaves, scattered with the remaining sliced salad onions, toasted sesame seeds, and a squeeze of lemon.

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    Cook's tips

    If you are cooking the patties on a griddle pan instead of the barbecue or grill, brush lightly with oil before cooking. A good alternative to the rump steak is ground minced beef, if using this, make sure the patties are cooked all the way through.

    Drinks recommendation

    The herbs and spices in these patties deserve a really fruity, but not too heavy, red.


    Average user rating

    4 stars