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Thai Chicken Burger

Thailand isn't usually associated with burgers... and yet the flavours that crop up in so many Thai dishes lend themselves perfectly to a gourmet burger. So we've merged the two and come up with something that tastes pretty damn awesome... an explosion of fragrant Thai flavours between two baps.

Ingredients & RecipePrint
Comments
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Ingredients

  • 3 large chicken breasts or chicken mince
  • 1 red chilli, deseeded
  • a knob of ginger, peeled
  • 1 clove of garlic, peeled
  • a small bunch of spring onions, washed
  • few sprigs of fresh coriander
  • 1 stick of lemongrass
  • handful of roasted peanuts
  • 1 tsp of soy sauce
  • 1 tsp of tamarind
  • 2 tbsp of plain flour
  • 1 tsp of sesame oil
  • 1 red pepper
  • 4 tbsp of crème fraiche
  • 4 tbsp of sweet chilli
  • 4 sesame baps

Recipe

preheat the oven to 180°C.
blitz the chili, ginger, garlic, spring onion, coriander, lemongrass and peanuts with the soy sauce and tamarind in a food processor.
add the chicken breasts to the chopper and blend to form a rough paste.
mould into 4 burger shapes and pat in the flour to coat.
pan fry in the sesame oil on both sides until golden in colour then transfer to the oven on a baking tray for 15 minutes until the chicken is cooked through.
deseed the peppers and slice thinly.
mix the crème fraiche and sweet chilli together and spread on a toasted bap.
serve the chicken burgers on the bap and top with the sliced peppers before resting the top of the bap beside it.

makes 4 burgers

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Thai Chicken Burger

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