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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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