Lao-style Burger Recipe

Ox Burger (Seattle)

1. 1

   Prepare the pork belly

   Start by curing the pork belly in advance. Rub it with salt and refrigerate for at least 24 hours. After curing, slice the pork belly into strips.

2. 2

   Cook the pork belly

   In a skillet over medium heat, cook the pork belly strips until crispy and golden brown, about 4-5 minutes per side. Remove from the skillet and let drain on paper towels.

3. 3

   Form and season the beef patties

   Divide the ground beef into 4 equal portions (about 4 ounces each). Form each portion into a ball and then flatten it slightly. Season both sides generously with salt and black pepper.

4. 4

   Cook the beef patties

   Heat oil in a large skillet or griddle over medium-high heat. Add the beef patties to the skillet. Sear for about 2 minutes on one side. Flip the patties and smash them down with a spatula to create a crispy crust. Cook for another 2 minutes.

5. 5

   Add cheese

   Place a slice of provolone cheese on each patty and cover the skillet to melt the cheese, about 1-2 minutes.

6. 6

   Prepare the jaew bong mayo

   In a small bowl, mix the jaew bong paste with mayonnaise until well combined. Adjust the amount of jaew bong to taste.

7. 7

   Toast the buns

   Slice the burger buns in half and toast them lightly on the skillet until golden brown.

8. 8

   Assemble the burger

   Spread a generous amount of jaew bong mayo on the bottom half of each toasted bun. Layer with lettuce, a beef patty with melted cheese, a piece of crispy pork belly, tomato slices, and red onion slices. Top with the other half of the bun.

9. 9

   Serve

   Serve the Lao-style burgers immediately with your choice of sides.