If you’ve ever been to Thailand and eaten like a local, you’ve had Laab.

If you haven’t… buckle up.

Laab (also spelled Larb) is one of the most iconic dishes in Thai cuisine. It’s bold. It’s herbaceous. It’s bright with lime. It’s salty with fish sauce. It’s got heat from dried chili flakes. And the secret weapon? Toasted rice powder (khao khua) that brings this nutty, smoky depth you didn’t see coming.

It’s traditionally made with minced meat — pork, chicken, or beef — tossed warm with fresh mint, cilantro, red onion, scallions, lime juice, fish sauce, and chili. No heavy sauce. No coconut milk. Just pure, punchy flavor.

Laab is especially popular in Northeastern Thailand (Isan region), and it’s one of those dishes that hits every note at once:

Spicy. Sour. Salty. Herbal. Savory.

It’s not subtle. And that’s exactly why we love it.

Why Laab Works on a Burger

At The Big Mango, we don’t do predictable. We take flavor that matters and give it a new stage.

Enter: The Bangkok Wagyu Smash.

Most burgers rely on salt, pepper, and maybe a secret sauce. Good. But safe.

We looked at that and thought… what if we seasoned it like Thailand?

When you smash high-quality Wagyu on a ripping hot griddle, you get those crispy, caramelized edges. That beefy richness is already dialed up. Now imagine that richness layered with:

• Lime brightness cutting through the fat

• Chili heat wakes up your palate

• Fish sauce brings umami depth

• Toasted rice powder adds texture and nuttiness

Laab seasoning doesn’t overpower the beef — it sharpens it. It gives it contrast. It gives it energy.

Instead of a one-note burger, you get layers. Every bite hits different.

It’s Not Fusion for the Sake of Fusion

A lot of people think Thai food equals curry and noodles.

That’s part of it. But Bangkok’s food scene is a global playground. Burgers. Fried chicken. Craft cocktails. Street skewers. Fine dining. It’s all there — remixed through Thai flavor.

Putting Laab on a burger isn’t random. It’s rooted in how Thai cooks think: balance, contrast, intensity.

We took a traditional flavor profile and applied it to a format everyone loves.

Half-pound Snake River Farms Wagyu. Laab seasoned.

Melty American cheese. Fresh cilantro + red onion. Crispy onions for crunch.

Smashed between a buttery brioche bun.

It’s familiar. But it’s not.

The Real Reason We Did It

Because Laab deserves more respect.

It’s one of Thailand’s most beloved dishes. It’s bright and unapologetic. It wakes you up. It makes you lean forward. It makes you reach for another bite.

And that’s exactly how a burger should feel.

If you haven’t tried Laab before, this is your gateway.

If you have tried it, you already know.

At The Big Mango, we don’t just cook Thai food.

We cook flavor that hits.

And Laab?

Laab hits 🔥