You could make these patties with beef mince instead of buffalo meat, if you like. Here, Luke serves with sticky rice and a dipping sauce, but you could also use them to make a sandwich or burger.

Serves
6

Preparation

20min

Cooking

20min

Skill level

Mid
By
Average: 3.8 (38 votes)
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Ingredients

  • 5 red Asian shallots, roughly chopped
  • 5 lemongrass stems, white part only
  • 500 g (1 lb 2 oz) minced (ground) buffalo or beef
  • 500 g (1 lb 2 oz) minced (ground) pork
  • ½ tsp sea salt
  • 2 tsp caster (superfine) sugar
  • 1 tsp chilli powder
  • 60 ml (2 fl oz/ ¼ cup) fish sauce
  • 6 spring onions (scallions), sliced
  • 1 handful chopped dill
  • sticky rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Pound the shallot and lemongrass to a paste in a large mortar. Transfer the paste to a mixing bowl and add the remaining ingredients. Mix together well, then shape into 12 patties, about 6 cm (2 inches) across and 2 cm (1 inch) thick.

Heat a barbecue chargrill or chargrill pan to medium-high. Cook the patties for 3-4 minutes on each side, or until browned and cooked through.

Serve the patties hot, with the sticky rice.