So Hot Right Now: Hong Thaimees Thai Burger

• 5 dried long red Thai chilies, seeded
• 1 tablespoon black soy sauce
• 2 tablespoons Thai fish sauce
• 1 1/2 teaspoons salt
• 10 kaffir leaves, finely chopped (about 1 tablespoon)
• 1/4 cups sliced lemongrass
• 1/4 cup garlic, roughly chopped
• 1/4 cup roughly chopped shallot
• 2 teaspoons peeled and chopped fresh turmeric
• 3 pounds ground beef
• Vegetable oil or cooking spray
• 6 Hamburger buns
• 6 slices tomato
• 2 egg yolks
• 1 cup canola oil
• 1 teaspoo salt
• 1 tablespoon lime juice
• 2 tablespoons minced cilantro
• Grated zest of 1 lime
• 1 teaspoon freshly ground black pepper
• 1/2 cup tamarind concentrate
• 1/2 cup fish sauce
• 1/2 cup palm sugar
• 1 1/2 cups shredded green papaya

1. Place the dried chilies in a small bowl and add warm water to cover.
2. Leave to soften for about 15 minutes.
3. Wearing kitchen gloves (do not use bare hands when working with chilies), remove the chilies from the water and squeeze out excess water.
4. In the bowl of a food processor, combine the hydrated chilies, black soy sauce, fish sauce, salt, kaffir lime leaves, lemongrass, garlic, shallot, and turmeric.
5. Pulse until it forms a paste, about 3 minutes.
6. Transfer to a large bowl, add the beef, and knead gently together just until well incorporated, but be careful not to overwork the meat.
7. Divide the mixture into 6 balls and flatten into patties with the heel of your hand.
8. Place on a plate, cover with plastic, and refrigerate the patties for at least 2 hours, or preferably overnight, to fully absorb the seasoning.
9. Remove the patties from the refrigerator and bring to room temperature to ensure even cooking.
10. Preheat a grill or a cast-iron skillet over medium-high heat and lightly coat the cooking surface with oil.
11. Grill or sear the burgers to your desired doneness, 3 to 4 minutes per side.
12. Partly covering the grill or skillet will help the meat stay moist.
13. While the burgers rest, toast the buns on the hot grill until golden, about 1 minute.
14. Place the burgers on the toasted bottom bun and top with the mayonnaise, sliced tomato and pickled papaya.

long red, black soy sauce, fish sauce, salt, kaffir, garlic, shallot, turmeric, ground beef, vegetable oil, buns, tomato, egg yolks, canola oil, salt, lime juice, cilantro, lime, freshly ground black pepper, tamarind concentrate, fish sauce, palm sugar, shredded green papaya

Taken from www.foodrepublic.com/recipes/so-hot-right-now-hong-thaimees-thai-burger/ (may not work)