Thai Chicken Burger
This burger is a flavour explosion in your mouth. I have used local Malaysian ingredients to recreate the quintessential flavours from Thailand the land of the smiles.
Thai chicken burger
A spicy fragrant burst of flavour in your mouth.
Equipment
- Frying Pan
- Mini food processor
- Chef Knife
- Chopping Board
- Non slip mat
- Spatula
- Grater
- Measuring spoons
Ingredients
- 1 Lemongrass
- 4 Kaffir lime leaves
- 10 Spinach leaves
- 6 sprigs coriander
- 150 g chicken breast remove skin
- 2 chilli use up to 4 for super spicy
- 2 shallot or 1/2 a red onion
- 1 tbsp coconut milk you may need more if it is a little dry, but don't add too much.
- 2 burger buns cut in half and toast
- 2 cm galangal or use old ginger
- 1 tbsp sunflower oil for frying your burgers.
- 2 cloves garlic
- 80 g breadcrumbs
- 6 Thai basil leaves this has red stalks
- ⅓ zucchini optional
Instructions
The tough stuff - blitz this first.
- Peel and chop the shallots or onion. Add to the bowl of your food processor.
- Peel your ginger or galengal using a spoon. Rub the spoon up and down on the surface of the skin. it will come away easily. This will give you quick results and you won't lose much ginger. Chop into thin slices. Add to the bowl of your food processor.
- Peel the outer layer of the lemongrass, trim off the end. Slice thinly and cross chop. Add to your food processor bowl.
- Peel and slice the garlic cloves. Add to the bowl of your food processor.
- Chop your chilli into small pieces. If you want it less spicy then remove the seeeds first. Add to the bowl of your food processor.
- Remove the hard stems from the kaffir lime leaves by cutting the leaf into 2 halves, then . Roll up and slice through. Add to the bowl of your food processor.
- Blitz all the tough stuff until it is in really small pieces. You can use the pulse button on your food processor.
The softer side
- Dice the chicken into small cubes. Add to the bowl of your food processor with all the other stuff.
- Grate your zucchini. Add to the bowl of your food processor.
- Add the spinach leaves, thai basil leaves and coriander to the bowl of your food processor.
- Add the breadcrumbs to the bowl of your food processor.
- Add the coconut milk to the bowl of your food processor.
- Blitz again until it forms a burger meat. Don't be tempted to process if for too long as you dont want a paste.
Burgers
- Remove the blade from the processor. Scoop out the burger mix. Shape into 2 - 3 patties. Place them on a plate.
- Heat up the oil in your frying pan.
- Fry your burger patties. Turn over frequently until they cooked in the centre. (above 63°c)
- Toast the buns in the pan while your burgers are resting.
- Dress your bun with your sauce of choice - mayonnaise, tomato ketchup or sweet chilli sauce. WyhAdd cheese and lettuce if you wish and maybe even a cheeky coleslaw.
Notes
This recipe will give you at least 2 portions of vegetables with the sneaky addition of spinach and zucchini. The recipe will work without them if you wish for a firmer burger.
You can make an easier version of this recipe, just use a Thai green curry paste instead of all the herbs and spices.
Why not replace the chicken with firm tofu and make this into a vegan classic.
Nutrition
Calories: 492kcalCarbohydrates: 62gProtein: 28gFat: 15gSaturated Fat: 3gCholesterol: 48mgSodium: 613mgPotassium: 805mgFiber: 5gSugar: 11gVitamin A: 1476IUVitamin C: 78mgCalcium: 174mgIron: 5mg
Tried this recipe?Let us know how it was!