Burmese lemongrass sliders


I can’t stop making recipes from the cookbook Burma I got over one year ago.

Filled with delicious, exotic and figure-friendly recipes, this cookbook has become one of my favourite tools in the kitchen. The recipes are easy to follow, and many of them are Paleo-friendly.

I have been sort of ”flirting with the caveman” lately, mostly because I wanted to take out refined carbs from my diet. That is hard when you love pasta as much as I do. By eliminating refined carbs, I find I have better energy levels, have lost a bit of weight without much effort, and I don’t feel that I am dieting. I don’t quite agree with the basic principles of a paleo diet however, in the sense that I don’t think all grains and legumes are bad for you. Most of the concerns with grains and legumes seem to be theoretical only. Maintaining a paleo diet is also excessively difficult and time-consuming, and I don’t think I can do it in the long run. I get it that eating wholesome, natural, organic (if possible) foods, and buying locally is always a good idea. Common good sense.

The microgreens are from Butterfly Sky Farms.

You can read here on how lemongrass enhances the value of Thai food.

Burmese meat sliders

Ingredients:

450 g (1 pound) ground beef or pork
1/4 teaspoon turmeric
2 tablespoons minced lemongrass, the interior tender parts only
2 tablespoons minced garlic
1/2 cup minced shallots
2 tablespoons minced ginger
1 teaspoon salt
1/4 cup cooked white rice
1/2 teaspoon cayenne pepper
1/4 cup chopped plum tomato
oil for cooking

Method:

1. Mix the turmeric with the meat in a non-reactive bowl and set aside.

2. Add the rest of the ingredients (except the oil) to the bowl of a food processor and pulse until the ingredients resemble a rather fine paste, scraping the sides of the bowl as you go along.

3. Combine the meat and the rest of the ingredients. I find that clean hands are the best tool for this.

4. Take a 1/4 cup measure to scoop the meat mixture out of the bowl and form balls, then flatten them a bit.

5. Using a non-stick skillet, fry the sliders in a bit of oil over medium heat for a few minutes on each side, until cooked through.

6. Enjoy with a green salad for a great lunch.

Burmese meat sliders

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