• 2 burger buns
  • 1 packet of Greenway Burgers 2 x 120 gram
  • 2 spring onion, chopped
  • 1 carrot, grated
  • 3 bok choi leaves, chopped
  • 1 tomato, chopped
  • 1 tablespoon of chopped ginger
  • 1 lime, juiced
  • 10 leaves of Thai basil
  • 2 tablespoons of soy sauce
  • 1 tablespoon of rice wine vinegar
  • 1 tablespoon of cane sugar
  • 4 tablespoons of mayonnaise of veganaise
  • 1 teaspoon of red curry paste
  • 1 tablespoon of peanut butter
  • 1 tablespoon of ketchup
  • 2 tablespoons of fried onions
  • ½ bag of lettuce
  • Oil or butter
  • Optional: cilantro

Bangkok beasty burger

30 minutes

2 persons

Preheat the oven at 100 degrees.


Place the vegetables in a bowl and add the fresh ginger, lime juice, soy sauce, rice vinegar, Thai basil and cane sugar. Mix everything well.


Mix the mayonnaise of veganaise with the red curry paste, peanut butter and ketchup.


Heat the oil in the pan over medium heat until the oil begins to shimmer or fire up your grill. Fry or grill the burger for 1 minute and 15 seconds on each side.


Cut the buns in half and heat them in the oven at 100° for a few minutes. Spread the bottom of the bun with a tablespoon of peanut mayonnaise. Put the burger on it and then the marinated vegetables, fried onions and mixed lettuce. Finish with the top of the bun