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1
Place the dried chilies in a small bowl and add warm water to cover.
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2
Leave to soften for about 15 minutes.
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3
Wearing kitchen gloves (do not use bare hands when working with chilies), remove the chilies from the water and squeeze out excess water.
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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.
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5
Pulse until it forms a paste, about 3 minutes.
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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.
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7
Divide the mixture into 6 balls and flatten into patties with the heel of your hand.
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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.
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9
Remove the patties from the refrigerator and bring to room temperature to ensure even cooking.
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10
Preheat a grill or a cast-iron skillet over medium-high heat and lightly coat the cooking surface with oil.
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11
Grill or sear the burgers to your desired doneness, 3 to 4 minutes per side.
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12
Partly covering the grill or skillet will help the meat stay moist.
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13
While the burgers rest, toast the buns on the hot grill until golden, about 1 minute.
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14
Place the burgers on the toasted bottom bun and top with the mayonnaise, sliced tomato and pickled papaya.
