Chili and Lemon Grass Burger

Every time I have gone somewhere and gotten a juicy hamburger the flavor choices are ALWAYS the same. In the effort of making something unique I have been experimenting with a chili and lemon grass version. Lemongrass so there’s a mild hint of my roots (we use lemon grass in a ton of Jamaican and Asian cuisines) with a touch of fresh chili and garlic. Gourmet burgers can be made at home as long as you are willing to do some mise en place (prep)

The thing I love most about this recipe is that it adds a level of spice that doesn’t scorch your mouth and it keeps all the natural beef flavors in. The minty, ginger flavor of the lemon grass helps tone down the spices. Throw a slice of Monterrey Jack Cheese on top with tomato, bibb lettuce and mayo. On the side I like to pair with a white cheese mac and cheese or classic french fries. Oh! Did I mention that beer is involved?


4 garlic cloves minced

3 ged Chili Peppers diced

3 tbsp chopped lemongrass

1- 1 1/4lbs lean ground beef

1 egg yolk

1 tbsp thyme

1 tbsp salt

2 tbsp black pepper

2 tbsp olive oil

1/3 cup flour

4 oz lager beer (Red Stripe)


In a large bowl combine beef, chopped chili, garlic, lemon grass and remaining items including beer. Thoroughly mix and let sit in the fridge to marinate for 30 minutes. We do this so that all of the flavors can marry into the beef and become one as opposed to several combating ones. Form patties and grill to the temperature of your choice!

Side note, I form my patties on parchment paper and then place into the freezer for 30 additional minutes to continue the flavor development. This also makes a tougher patty which is easier to grill, but grill time will increase.

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