I can make that: We try to make the secret Jazz burger at Jitlada

So many secret things in there. I’ll never tell you.” This is Jazz Singsanong’s standard response when people ask what she puts in the off-menu Jazz burger at her Thai restaurant, Jitlada. Food Off Menu: An education in Thai food with Jitlada’s Jazz Singsanong In the first episode of “Off Menu,” Food columnist Lucas Kwan Peterson and Jazz Singsanong, longtime proprietor of the Thai Town restaurant Jitlada, head to LAX-C, a vast, warehouse-like grocery store that’s sometimes known by its informal nickname, Thai Costco. Serves 4 Ingredients 1 pound ground beef 5 garlic cloves, minced 1 tablespoon minced, peeled fresh ginger ½ cup diced white onion 2 ½ teaspoons white sugar or crushed or grated palm sugar 1 tablespoon fish sauce 4 tablespoons lower-sodium soy sauce 1 fresh Makrut lime leaf, minced 1 teaspoon freshly ground black pepper 4 to 8 dried red chiles, stemmed 4 to 8 fresh Thai chiles, seeded if desired, and diced 8 leaves iceberg lettuce Tomato slices, slivered red onion, sliced green onion, diced Thai chiles and fresh herbs such as Thai basil, cilantro and perilla, for serving Jazz Burger Sauce Instructions Combine the beef, garlic, ginger, onion, sugar, fish sauce, soy sauce, lime leaf, black pepper, dried chiles and fresh chiles in a large mixing bowl and mix until everything is thoroughly combined and the meat becomes pasty in texture, 3 to 5 minutes. Jenn’s Jazz Burger Sauce Ingredients 3 tablespoons mayonnaise 1 tablespoon yellow mustard 1 tablespoon crushed or grated palm sugar 1 tablespoon lower-sodium soy sauce 1 teaspoon freshly ground black pepper Instructions Mix the mayonnaise, mustard, palm sugar, soy sauce and pepper in a small bowl until thoroughly combined.