Edited to Add:
The sisters Katy Noochlaor and Amanda Maneesilasan grew up in their family’s restaurant, Chao Krung, a Los Angeles fixture in the 1970s, before Thai food businesses, markets and bakeries flourished in the city. In an effort to distinguish their work from their parents’, they opened Ban Ban Burger in April. The shop reimagines dishes like krapow and laab as nostalgic, paper-wrapped smash burgers that look and taste as if they’ve always existed. For the krapow smash burger, a thick smear of garlic, holy basil and hot bird’s-eye chiles is slathered on the patty. As you eat it, the fried egg breaks, covering the thin patty in runny yolk. The laab burger is seasoned with an aromatic paste of fresh lemongrass, makrut lime, mint, chiles and toasted rice powder. It’s all held together, appropriately, by a sticky slice of American cheese.
Yep, we’ll be having burgers this weekend.
Regular link:
https://www.nytimes.com/2024/08/29/dining/america-burger-variations.html