Thai chicken burger
Once cooked, these burgerlicious patties can be kept in the freezer for up to three months.
¼ cup (15g) fresh breadcrumbs
1 clove garlic, crushed
1 tsp grated fresh ginger
1 small fresh red chilli, finely chopped
1 tsp finely grated lime rind
2 tsp fish sauce
1 egg, lightly beaten
1 Lebanese cucumber
¾ cup bean sprouts
½ small red onion, thinly sliced
2 cups (30g) Asian salad leaves
4 x 60g wholegrain bread rolls, cut in half
2 Tbsp sweet chilli sauce
Ingredients
400g extra lean chicken mince¼ cup (15g) fresh breadcrumbs
1 clove garlic, crushed
1 tsp grated fresh ginger
1 small fresh red chilli, finely chopped
1 tsp finely grated lime rind
2 tsp fish sauce
1 egg, lightly beaten
1 Lebanese cucumber
¾ cup bean sprouts
½ small red onion, thinly sliced
2 cups (30g) Asian salad leaves
4 x 60g wholegrain bread rolls, cut in half
2 Tbsp sweet chilli sauce
Method
1. Combine mince, breadcrumbs, garlic, ginger, chilli, rind, fish sauce and egg in a medium bowl. Shape mixture into 4 patties, gently pressing each to about 2cm thick. Lightly spray a large frying pan with oil and heat over medium heat. Cook patties for 4-5 minutes each side or until cooked.
2. Cut cucumber into long thin ribbons with a vegetable peeler. Combine bean sprouts, onion and salad leaves in a bowl.
3. Preheat grill. Lightly toast cut side of rolls under grill. Spread roll bases with chilli sauce, then top each with burger patties, cucumber ribbons and salad. Sandwich with remaining rolls, then serve. Serve with mixed baby green leaf salad.
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You can prepare the patties several hours in advance. Then simply cover and refrigerate until ready to cook.
8 ProPoints values per serve- Author:
- Stylist:
- Chrissy Freer, Jane Hann, Trish Heagerty, Marie-Helene Clauzon, Jenn Tolhurst, Kristine Duran-Thiessen
- Photographer:
- Steve Brown, Louise Lister, John Paul Urizar, Ben Dearnley, Brett Stevens
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