These super tasty Thai chicken burgers will get your tastebuds singing. Packed with goodness and flavour, you can serve them with a noodle salad (try them with my Thai noodle salad) or in a bun with your favourite condiments.
However you choose to eat them, they’re delicious, delectable and also keep well in the freezer. This means you can take them out whenever the mood strikes. Just make sure they don’t stick together so you can thaw them individually.
Tasty Thai style chicken burgers
Packed full of fresh flavours and perfect for the barbecue, you can’t go past these tasty chicken burgers.
6
burgers20
minutes15
minutesClick for the screen to stay active while you cook
You will need
550 grams 550 fresh free range chicken thighs, minced (or fresh chicken mince)
1/4 cup 1/4 fresh coriander leaves, finely chopped
handful fresh Thai basil leaves (or normal basil)
2 2 spring onions, finely chopped
1/2 small 1/2 red onion, very finely chopped
1 1 -2 garlic cloves, minced
1 1 -2 fresh chillis, finely chopped (optional)
1 1 -2 tablespoons fish sauce
2 teaspoons 2 soy sauce
good splash or two of sesame oil
freshly ground black pepper
1 1 carrot, grated and squeezed of excess juice
handful fresh breadcrumbs-about 1/4-1/2 cup
Here’s what to do
- Place the chilled chicken mince in a large mixing bowl and 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, then 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 125-130g each. Weigh them as you go if it helps with getting them even. You can either shape and flatten them now, or press them when cooking. Cover with paper towel and refrigerate until ready to use.
- Heat a heavy based pan or barbecue plate and add about a teaspoon of coconut oil. 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.
Tips and tricks
- Read on below for tips, tricks and more you can do with this basic recipe.
Super Tasty Thai Chicken burgers just keep getting better
These super tasty Thai chicken burgers are easy to make and absolutely full to the brim with fresh flavours.
They’re also versatile – instead of serving as burgers, roll into small balls and fry to seal, then add to a clear broth or roll the mixture into balls and add rice noodles or a Thai noodle soup.
These tasty Thai chicken burgers are the perfect, easy recipe to make for lunch or dinner with friends. This is because you can prepare them – and your salads – in advance. Keep them in the fridge until ready to cook, then just cook on the barbecue, pop onto a serving plate and onto the table. All your salads, rice, noodles or bread can be waiting to let everyone serve themselves.
They’re perfect paired with a crisp Pinot Gris or nicely chilled rosé … or even some nice bubbles.
Enjoy.
Some variations to try
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.
- As noted above, 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 cooked and cooled on top of a fresh green salad, Asian-style slaw or stir-fried vegetables.
Did you make these? If so, rate and leave a comment below.
