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How to make the secret off-menu Jazz Burger from Jitlada | I Can Make That

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Senior food writer Jenn Harris takes a crack at Jazz Singsanong's famous secret item from Jitlada, the Jazz Burger.

Full Recipe for Jenn's Jazz Burgers:

Total time: 30 minutes, plus marinating time | Serves: 4

1 pound ground beef (80/20)
5 garlic cloves, minced
1 tablespoon minced, peeled fresh ginger
½ cup diced white onion
2 ½ teaspoons white sugar or crushed or grated palm sugar
1 tablespoon fish sauce
4 tablespoons lower-sodium soy sauce
1 fresh Makrut lime leaf, minced
1 teaspoon freshly ground black pepper
4 to 8 dried red chiles, stemmed
4 to 8 fresh Thai chiles, seeded if desired, and diced
8 leaves iceberg lettuce

Tomato slices, slivered red onion, sliced green onion, diced Thai chiles and fresh herbs such as Thai basil, cilantro and perilla, for serving

Jazz Burger Sauce (recipe follows)

1. Combine the beef, garlic, ginger, onion, sugar, fish sauce, soy sauce, lime leaf, black pepper, dried chiles and fresh chiles in a large mixing bowl and mix until everything is thoroughly combined and the meat becomes pasty in texture, 3 to 5 minutes. Cover and refrigerate for 1 to 3 hours.

2. Set up a charcoal grill for direct, high-heat grilling or heat a gas grill to high. (Alternatively, heat a large skillet or grill pan over high heat on a stove.)

3. Divide the meat evenly into four portions and form into ½ half-inch-thick patties. Place on the hot grill grate. Cook until browned and lightly charred on the bottom, about 4 minutes. Flip the burgers and grill the other side for 4 minutes for medium-rare or to desired doneness.

4. For each burger, place two leaves of lettuce on a plate, then top with a burger patty. Garnish each with a slice of tomato, some red and green onion, chiles and herbs. Add a drizzle of the burger sauce and serve immediately.


3 tablespoons mayonnaise
1 tablespoon yellow mustard
1 tablespoon crushed or grated palm sugar
1 tablespoon lower-sodium soy sauce
1 teaspoon freshly ground black pepper

Mix the mayonnaise, mustard, palm sugar, pepper and soy sauce and pepper in a small bowl until thoroughly combined.


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