Everyday recipes
Mini Thai chicken burgers
Mini Thai chicken burgers
INGREDIENTS
2 tablespoons peanut oil
1 stick lemongrass, trimmed, finely chopped
½ red onion, finely chopped
140g can coconut milk
1 long red chilli, seeds removed, finely chopped
finely grated zest and juice 1 lime
2 teaspoons fish sauce
1 garlic clove, crushed
½ teaspoon grated ginger
300g chicken mince
1 cup fresh breadcrumbs
¼ cup coriander, chopped
½ cup mayonnaise
1 loaf turkish bread, halved horizontally, toasted, cut into 24 squares
2 Lebanese cucumbers, cut into thin strips
METHOD
- Heat half the oil in a small frying pan on medium. Sauté lemongrass and onion for 4-5 minutes, until tender. Add coconut milk, chilli, lime, fish sauce, garlic and ginger. Bring to the boil. Reduce heat and simmer for 5-10 minutes, until mixture has reduced by half. Cool 10 minutes. Chill until cold.
- In a large bowl, combine mince, breadcrumbs, coriander and half the coconut milk mixture. Using hands, shape tablespoons of mixture into 24 even sized flattened patties. Place on a baking tray.
- Heat remaining oil in large frying pan on medium. Cook patties in batches, for 1-2 minutes each side, until browned and cooked through.
- Meanwhile, combine remaining coconut mixture with mayonnaise. Mix well.
- Spread one side of each bread sandwich with mayonnaise mixture. Top with a pattie and cucumber. Cover with remaining half of bread. Secure with toothpicks.
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