Thai style chicken burgers with fresh herbs

Name: Thai style chicken burgers with fresh herbs
Ingredients: 550 grams fresh free range chicken thighs; minced; 1/4 cup fresh coriander leaves; finely chopped; handful of fresh Thai basil leaves (or normal basil); 2 spring onions; finely chopped; 1/2 small red onion; very finely chopped; 1-2 garlic cloves; minced; 1-2 fresh chillis; finely chopped (optional); 1-2 tablespoons fish sauce; 2 teaspoons soy sauce; good splash or two of sesame oil; freshly ground black pepper; 1 carrot; grated and squeezed of excess juice; handful of breadcrumbs-about 1/4-1/2 cup

Published on November 20, 2018 | In Asian, Thai | By Marti Cuatt |

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- Difficulty Level

These burgers are incredibly easy and absolutely full to the brim with fresh flavours.

Just by using a little imagination they can be varied to suit the occasion. Here are some examples:

Add more chilli or leave it out altogether
If you don’t like coriander, just leave it out
Substitute chicken with pork mince, but don’t be tempted to substitute thighs with breasts – you need the fat for moisture and flavour. It will melt and render out when cooked, leaving you with lean burgers.
Instead of making burgers, roll into small balls and drop them into a light broth to cook. Add noodles and serve as chicken noodle soup.
Serve on top of a fresh green salad, Asian-style slaw or stir-fried vegetables.

They are the perfect, easy recipe to make for lunch with friends as you can prepare them – and your salads – in advance, then just throw them on the barbecue to cook, pop onto a serving plate, then onto the table with the salads, rice, noodles or bread and let everyone serve themselves.

Perfect wine pairing:

The perfect choice of wine with this recipe is a crisp white, such as a pinot gris/grigio or a cheeky chilled rose.

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Ingredients

550 grams fresh free range chicken thighs, minced
1/4 cup fresh coriander leaves, finely chopped
handful of fresh Thai basil leaves (or normal basil)
2 spring onions, finely chopped
1/2 small red onion, very finely chopped
1-2 garlic cloves, minced
1-2 fresh chillis, finely chopped (optional)
1-2 tablespoons fish sauce
2 teaspoons soy sauce
good splash or two of sesame oil
freshly ground black pepper
1 carrot, grated and squeezed of excess juice
handful of breadcrumbs-about 1/4-1/2 cup

Instructions

Place the chilled chicken mince in a cooled mixing bowl. It's important to keep this cold, especially if making in hot weather.
To that, add the chopped herbs, onions, garlic, chillis and grated, squeezed carrot.
Splash in your fish sauce, soy sauce and sesame oil.
Mix well with a spoon or clean hands, than add the breadcrumbs - enough to firm the mixture up. It will vary a little, depending on the moisture level of the mix.
Form into even sized balls, around 50 grams each for slider size or double that for buns. Weigh them as you go if it helps with getting them even. Place on a plate, then cover lightly with paper towel and refrigerate until ready to use.
Add about a teaspoon of coconut oil to a heavy grill, frying pan or barbecue and heat until melted. Place each ball on the hotplate, pressing to flatten into burgers. Fry gently until cooked right the way through, turning once or twice.
Remove from heat and serve how you like!

Course : Dinner, Lunch
Recipe Type : Burgers, Chicken, Dinner, Meat, Poultry
Ingredient : Asian mint, Chicken, Chilli, Coriander, Herbs, Meat, Mint, Poultry, Spices

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About Chef

Marti Cuatt

Marti is The Infatuated Foodie. She's a dedicated and passionate cook, creator of recipes and a qualified journalist, professional writer and marketing communications consultant who just loves everything about ...

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