This Lemongrass burger recipe is easy and tastes amazing!
Last week, Becky and I made a great meal and I had to share it. We made lemongrass burger patties with carrot slaw and a kale salad and the best coconut oil mayo.
It was so good- the lemongrass flavor gave the burger a fresh taste! Even the kids ate every bite, so you know that it was good.
(I’ve even made a lemongrass chicken breast sandwich & it’s great, too!)
Becky and I owe the flavor to the Coconut Oil Mayo (They never use artificial GMOs, flavors or preservatives.)
Oh- and it tastes as good as it looks!
LEMONGRASS BURGERs with Carrot Slaw, Cabbage, and Kale Salad:
- 2 pounds of ground meat
- 6 carrots
- Jar of Coconut Oil Mayo
- Red cabbage
- 1 Cucumber
- Potato Buns
- Lemongrass (1 stalk)
- 1 clove garlic
- Optional: lime zest (to garnish the cabbage slaw)
Cut up the cabbage (not the core): set aside
Slice the cucumber: set aside
Peel & grate the carrots: set aside
Peel & chop garlic. Smash it until it is a paste: set aside
Mince the lemongrass (discard the ends & outer layers).
Next, take a bowl and combine cabbage, cucumber, 1 T. sugar, 2 T. Vinegar and 1 T Coconut Oil Mayo. Set aside to marinate for ten to fifteen minutes.
Meanwhile, combine carrots, 1 T sugar, 2 T. vinegar, a pinch of salt and 1/2 cup water. Cook in a pot over medium heat for 3 minutes, stirring occasionally.
In another bowl, combine ground beef, lemongrass & garlic paste. Mix. Form them into patties and cook.
Once cooked, place these on your potato buns. Top with carrot mixture.
Spread Coconut Oil Mayo on buns. This makes it so much more flavorful!
If your someone that likes a little kick to your burger, try adding a little cajun mayonnaise. It’s is absolutely delicious!
2 Tablespoons of Coconut Oil Mayo
1/2 Teaspoon of cajun seasoning
1 Tablespoon one Sriracha (2 Tablespoons if you like a little more heat…right up my alley)
Mix all ingredients together and place in the refrigerator for 30 minutes or until ready to use.
For this simple kale salad, we just chopped up potatoes, drizzled them in olive oil and salt and cooked them over medium heat. Once they were done, we tossed them in a bowl with kale, chopped onion, 2 Tablespoons of Coconut Oil Mayo, 2 teaspoons of sugar and a pinch of salt. It was really good.
All in all, dinner was a hit: