Thai chicken burgers with asian slawthai chicken burgers with asian slaw
I usually serve these fairly plainly, simplygriddled with the slaw on the side, but you can put the burgers into sesamebuns with ginger mayo. For the mayo I just use good bought stuff mixed withsome fromage frais and add crushed garlic, lime juice, a little grated rootginger and plenty of chopped pickled ginger.
Equipment
- griddle pan
Ingredients
FOR THE BURGERS
- 500 g 1lb 2oz minced chicken
- 100 g 3½oz fresh white breadcrumbs
- 1 lemon grass stalk
- 1 small onion finely chopped
- 3 garlic cloves grated
- 2 cm ¾in root ginger, grated
- finely grated zest of 1 lime
- 1 tbsp fish sauce
- 2 tbsp chopped coriander
- 2 tsp caster sugar
- a little oil olive, rapeseed or groundnut, to brush
- brown rice or butter, soft rolls, mayonnaise and chilli sauce, to serve
FOR THE SLAW
- ¼ red cabbage
- ¼ white or Savoy cabbage
- 300 g 10½oz carrots, peeled and cut into matchsticks
- 10 radishes sliced wafer thin (a mandoline is best here)
- handful of mint leaves
- handful of basil leaves
- handful of coriander leaves
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 red chilli halved, deseeded and cut into slivers
Instructions
- Put the chicken and breadcrumbs into a bowl.
- Remove the coarse outer layers from the lemon grass and trim the top and base.
- Chop the rest – the softer bit of the lemon grass – as finely as you can.
- Add this to the chicken with the onion, garlic, ginger, lime zest, fish sauce, coriander and sugar.
- Mix everything together well with your hands (it really is the best way to incorporate it all).
- Shape into six patties and put them on a baking sheet.
- Cover with cling film and refrigerate for about 30 minutes to allow them to firm up a little.
- Remove and discard the coarse central core from each of the cabbages and shred the leaves finely.
- Put into a bowl with the carrots, radishes and herbs.
- Make the dressing by mixing the fish sauce, lime juice and rice vinegar together in a cup with the caster sugar; whisk to encourage the sugar to dissolve.
- Add the chilli.
- Throw this over the vegetables in the bowl.
- Heat a griddle pan and brush the burgers on each side with a little oil.
- (You can also fry the burgers, just heat the oil in a frying pan instead.
- ) Cook the burgers over a medium heat at first, then over a lower heat once they’re coloured, for five minutes on each side.
- Take a peek into the middle of one (use the point of a sharp knife) to check that the chicken is cooked all the way through, with no trace of pink.
- Serve the burgers with the slaw, either with brown rice on the side (the healthy option) or in lightly buttered buns with mayonnaise or your favourite chilli sauce (or both).
- I like them in a bun with mayo, chopped pickled chilli and pickled ginger.
