In a mixing bowl combine ground beef, minced onion, fish sauce and black pepper; mix together until well combined. Form into 4 patties and let rest in the fridge while you make the rest of the recipe.

Heat a large skillet on medium heat and add a little oil. Add the onion and a little sprinkle of salt and saute until soft, sweet, and caramelized, deglazing with water as needed if there’s a lot of browned bits stuck to the pan. Remove from pan and set aside.

In the same skillet you used for the onion, add a little bit of oil and turn heat on to medium high. Lay the potato slices down in one layer (you may need to do 2 batches).

Cover with a lid for about 2 minutes, then once the bottoms are golden brown, turn them over and cook the other side for another 2 minutes, covered, until fully cooked. Remove and repeat with the other half.

In a small pot, add ⅓ cup of coconut milk and the curry paste, cook together over medium heat until it’s very thick and pasty.

Add remaining coconut milk, sugar, tamarind and simmer for another 2 minutes. You should have a gravy-like consistency that’s thick enough to coat burger patties well.

Stir in peanuts.

Taste and add fish sauce as needed.

Cover and keep warm while you cook the burgers.

Cook the burger patties however you normally do them, on a pan or the grill.

Toast the buns, if desired, and line the bottom bun with lettuce.

When ready to serve, dip the cooked patties into the massaman sauce to coat well and place them on the lettuce-lined buns.

Top with 4-5 potato slices, sauteed onion, and pickles (if using).

Serve immediately. Enjoy!