This Thai Chicken burger recipe will be your saviour… the flavours are so fresh and addictive.
Thai chicken burger Ingredients
500g Chicken mince
1/2 cup chopped coriander (or 1 bunch of coriander)
1/2 cup chopped mint (or 1 bunch of coriander)
3 kaffir lime leaves (finely chopped)… this is the ingredient that makes these burgers (asian groceries or most fruit and vege markets will have them – fresh is better)
2 tablespoons of lime juice (can use lime squeeze if you can’t get fresh limes)
2 tablespoons of fish sauce
2 tablespoons of sweet chilli sauce (if you like a little extra heat you can also add 1 chilli finely chopped)
salt and pepper
1/4 cup uncooked rice
Mix all the ingredients together in a bowl . Form into patties (or balls if you want to cook and serve as finger food).
TIP: to keep your patties/balls the same size use a 1/4, 1/3, 1/2 cup measure or tablespoon (depending on the size you are after).
Once they are moulded into your preferred shape, place them in the fridge to set a little.
An added touch (but not necessary if you are short for time) is the roasted rice coating. Take some uncooked rice (not aborio) and place enough in the bottom of a frypan (no oil), and toast until golden brown, stirring frequently. Once brown place the rice in a mortar and pestle and grind down to a size that can be used to crumb or coat the patties/balls you have made (small enough so that it is crunchy, but not going to break anyones teeth!). This will create a beautiful crispy crust around the chicken mince, and add a beautiful flavour (I must credit my husband for this addition to the recipe!)
I usually serve with:
- Toasted turkish bread (to use like a burger bun)
- Slice cucumber
- Sliced tomato
- Spinach, rocket or Cos lettuce leaves
- Sliced Spring onions
- Sweet Chilli sauce
My absolute favourite condiment with these is Nandos’ Perinaise (you can buy in some supermarkets in the mayonnaise section)
This is a great meal for kids, and even for a casual lunch of dinner – place everything on the table and let people make their own – it’s a winner.
WARNING: I have been encouraged by my husband to tell you all that Bernice’s recipes are not an exact science. I make everything up, and never measure my quantities. So, when it comes to sharing my recipes I have to guess how much of everything I put in. So feel free to do the same, experimenting in the kitchen is great fun!