Thai Beef Patties with Minty Pineapple-Cucumber Salad & Peanuts

Directions

1. Rinse the produce and pat dry. Trim the green onions, thinly slice them crosswise, and divide between two medium bowls, reserving one bowl for the salad.
2. Peel and mince the garlic. In the first bowl, add the ground beef, bread crumbs, egg, fish sauce, chili-garlic sauce, turmeric, and black pepper. Mix with your hands until combined, then shape the mixture into ½-inch-thick patties using a ¼-cup measure and place them on a plate.
3. Heat a nonstick skillet over medium-high. Pour in neutral oil to coat the bottom, then add the patties.
4. Cook the patties, flipping once, until golden and cooked through, about 3–4 minutes per side. Transfer them to a clean plate.
5. In the second bowl with the green onions, whisk together fish sauce, rice vinegar, salt, and pepper to make the dressing.
6. Cut off the skin of the pineapple, then quarter, core, and dice the flesh. Add the pineapple to the dressing bowl.
7. Trim and cut the English cucumbers into bite-sized pieces and add them to the dressing as well.
8. Remove mint leaves from the stems, roughly chop, and stir them into the salad dressing with the pineapple and cucumber.
9. To serve, divide the patties and the salad between plates, finish with roasted peanuts on top, and enjoy.