A multi-component Thai-inspired burger featuring seasoned beef patties, crispy fried papaya, a charred eggplant salad, and a spicy Nam Jim Jeow mayo, all served on potato buns.
NAM JIM JEOW MAYO:
1. In a mortar and pestle, smash together the palm sugar and 1/2 thinly sliced shallot into a paste.
2. Add the 60g fish sauce, 1 tbsp tamarind paste, 20g lime juice, 2 tsp thai chilli powder, 2 tsp toasted rice powder, and 1 stalk green onion. Combine well.
3. In a separate bowl, combine 2-3 tbsp of this Nam Jim Jeow sauce with 1/2 cup mayonnaise.
CHARRED EGGPLANT SALAD:
1. Cut Thai eggplants into quarters or eighths if they are large, then toss them with oil and salt.
2. Sear the eggplant on high heat until charred, about 3-4 minutes.
3. In a bowl, combine the seared eggplant with chopped cilantro, julienned shallot, fish sauce, sugar, lime juice, and Thai chilli to taste. Mix well.
FRIED PAPAYA:
1. In a bowl, mix 1/2 cup tempura flour and 1 cup water until the batter is slightly thinner than pancake batter.
2. Dip the 1 cup julienned green papaya into the batter, ensuring it's fully coated.
3. Fry the battered papaya at 350 F (175 C) until golden brown, about 3-5 minutes, flipping halfway through.
4. Immediately after frying, season the hot papaya with salt, sugar, and MSG.
BURGER PATTIES:
1. Season your desired amount of ground beef (burger blend from episode 1 if available) with fish sauce and oyster sauce.
2. Shape the seasoned ground beef into 80 g (approx 2.8 oz) pucks.
3. Season the patties with salt, makwan pepper (or green sichuan pepper), and toasted rice powder.
4. Cook the patties in a cast iron skillet, smashing them thin as they cook.
ASSEMBLY:
1. Toast your potato buns.
2. Spread a generous amount of Nam Jim Jeow Mayo on both halves of the bun.
3. Place a cooked burger patty on the bottom bun.
4. Top the patty with a scoop of Charred Eggplant Salad.
5. Add a layer of the Fried Papaya.
6. Place the top bun and serve immediately.
