Australian Butchers' Guild
- Meat Beef
- Cut Mince
Who can resist the tang of Thai curry?
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Mince | 700g | 2.8kg | 7kg | |
| Curry Paste | Thai Red | 100g | 400g | 1kg |
| Green Beans | Very Finely Sliced | 60g | 240g | 600g |
| Breadcrumbs | Dried | 50g | 200g | 500g |
| Sugar | Dark Brown | 50g | 200g | 500g |
| Fish Sauce | 10g | 40g | 100g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine all ingredients and mix together well.
2. Form into 120g patties approximately 100mm diameter and 10mm thick.
RETAIL PRESENTATION
Display on trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat flat BBQ plate on high heat.
2. Reduce to medium heat. Cook burgers for 5-6 minutes on each side, pressing down with the back of a flat spatula, until well browned and cooked through.
3. Remove to a warmed plate, cover with foil and rest for 5 minutes.
SERVING SUGGESTION
Serve with Asian coleslaw or noodle salad.
