Crocodile Burger with Green Papaya Salad (som tam)

เบอร์เกอร์จระเข้ ส้มตำส้มตำ

Discover an even more exotic and fruity version of this burger, showcasing crocodile meat, an unusual ingredient enriched by delicately spiced Thai flavors. This burger is a perfect blend of crunchy and tender textures, with a touch of sweetness from the mango and a flavorful tamarind sauce. Perfect for those looking to explore new flavors and enjoy a unique meal.

Ingredients:

For the crocodile patty:

• 300 g of crocodile minced meat
• 1 tablespoon of light soy sauce
• 1 tablespoon of fish sauce
• 1 teaspoon of palm sugar (or brown sugar)
• 1 tablespoon of fresh chopped cilantro
• 1 garlic clove minced
• 1/2 teaspoon of white pepper powder
• 1 egg

For the burger:

• 2 black burger buns (made with squid ink and cocoa, for a more exotic touch. See the recipe in the basics)
• 4 fresh lettuce leaves
• 2 slices of fresh mango
• Thai tamarind sauce
• 1 drizzle of oil for cooking

Cucumber and carrot salad:

• 3 small cucumbers or 1 large cucumber
• 4 sprigs of fresh cilantro
• 3 sprigs of fresh mint
• 2 cm of fresh ginger
• 1 small fresh green chili
• 1 small garlic clove
• The juice of one large lime
• 4-5 tablespoons of coconut cream
• 2 tablespoons of fish sauce (nuoc-mam)
• 1 tablespoon of cane sugar
• 2 tablespoons of unsalted peanuts for garnish

Instructions:

1. Prepare the crocodile patty:

• In a large bowl, mix the minced crocodile meat with soy sauce, fish sauce, palm sugar, cilantro, garlic, white pepper, and the egg.
• Mix well until the ingredients form a smooth mixture.
• Shape two patties to fit the size of your burger buns.

2. Cook the patties:

• Heat a drizzle of oil in a pan over medium heat.
• Cook the crocodile patties for about 3-4 minutes on each side, until they are golden and cooked through.

3. Prepare the cucumber and carrot salad:

• In a bowl, pour the lime juice, cane sugar, coconut cream, fish sauce, and 6 tablespoons of water.
• Mix well until the sugar dissolves.
• Wash and slice the cucumbers and carrots into thin rounds.
• Chop the cilantro and mint, then julienne the ginger and green chili.
• Peel and crush the garlic before adding it to the mixture.
• Combine all the ingredients in a bowl and let it marinate for 30 minutes in the fridge.
• Before serving, drain the salad and sprinkle with crushed peanuts for crunch.

4. Assemble the burgers:

• Lightly toast the burger buns in a pan or in the oven to make them golden and slightly crispy.
• Spread a generous layer of tamarind sauce on the bottom of the buns.
• Add a lettuce leaf, then the fresh mango cut into cubes.
• Place the hot crocodile patty and close with the top bun.
• Spread a layer of the cucumber and carrot salad to add crunch and freshness, then close with the top bun.

5. Serve:

• Serve immediately with sweet potato fries for a sweet-salty touch, or pair with a green papaya salad (som tam) for an authentic and exotic Thai touch.

Notes:

• Crocodile meat: Crocodile meat is not only low in fat, but also rich in protein, offering a slightly elastic texture that resembles chicken or fish. It’s perfect for those looking to try a unique and tender meat.

• Customization: Feel free to adjust the toppings and sauces according to your preferences. For example, you can add more exotic fruits or experiment with different sauces to emphasize the sweet-salty aspect.

Enjoy! Enjoy this Thai culinary adventure with this unique and flavorful crocodile burger!