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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.
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