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Sep. 13th, 2007
Recipe: Thai red curry bison burgers
Sep. 13th, 2007 12:14 pm-1 lb ground bison
-1 med red onion (baseball size) chopped fine
-double-handfull mushrooms, chopped-fine
-"Taste of Thai" red curry paste (1 Tbsp for medium, 2 Tbsp for hotter)
-1/8 cup coconut milk
warm the thai red curry paste for like 5 seconds (otherwise it won't blend)
mix all ingredients. Don't get it on your hands or in your eyes. Seperate into egg-size balls. squish the balls. I put them on the cutting board and squish them and peel them up with the edge of a knife. Whatever squishing method works for you. The thinner the better.
Spray skillett with cooking oil spray (for the first one at least). Cook on med heat. I start them out covered, and at the very end let all the steam and moisture out and rub the burger over all the good flavor at the bottom of the pan.
Eat!
-1 med red onion (baseball size) chopped fine
-double-handfull mushrooms, chopped-fine
-"Taste of Thai" red curry paste (1 Tbsp for medium, 2 Tbsp for hotter)
-1/8 cup coconut milk
warm the thai red curry paste for like 5 seconds (otherwise it won't blend)
mix all ingredients. Don't get it on your hands or in your eyes. Seperate into egg-size balls. squish the balls. I put them on the cutting board and squish them and peel them up with the edge of a knife. Whatever squishing method works for you. The thinner the better.
Spray skillett with cooking oil spray (for the first one at least). Cook on med heat. I start them out covered, and at the very end let all the steam and moisture out and rub the burger over all the good flavor at the bottom of the pan.
Eat!