Thai Chicken Burgers
THAI CHICKEN BURGERS
Herbs and spices make this chicken burger a winner. Natural antibiotic garlic provides bite while coriander brings a pungent, citrus flavour.
PREPARATION TIME: 10 MINUTES COOKING TIME: 15 MINUTES SERVES:4
700g chicken mince, preferably thigh (see tip)
3 garlic cloves, finely chopped
1/2 cup finely chopped coriander
3 golden shallots, finely chopped
3 teaspoons fish sauce
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons finely chopped bird's eye chili (optional)
2 teaspoons coconut oil
mixed salad and lime wedges to serve
Place the chicken, garlic, coriander, shallot, fish sauce, salt, pepper, and chili, if using, a bowl and mix together well with your hands. Form the mixture into four even patties.
Heat a non-stick frying pan over medium heat.
Rub both sides of each patty with a little of the coconut oil and cook for about 8 minutes on the first side and 5 minutes on the other side, or until the patties are firm to the touch and cooked through.
Serve with a salad and lime wedges alongside.
TIP: Chicken thighs are higher n iron than chicken breasts
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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