Thai chicken burgers with cucumber relish

Ingredients

3 skinless free-range chicken breasts
100g fresh breadcrumbs
1 tbsp plain flour
2 small red chillies, deseeded and finely chopped
5 spring onions, finely chopped
Grated zest and juice of 1 lime, plus extra wedges to serve
4 tsp soy sauce
Dash of fish sauce
1 tsp lemongrass paste (we used Bart Lemon Grass, from Waitrose)
2 tbsp fresh coriander, chopped
1 medium free-range egg, whisked
2 tbsp olive oil
½ tsp sugar
½ cucumber, peeled and diced
Roasted sweet potato wedges tossed with fresh coriander, to serve

Ingredients

3 skinless free-range chicken breasts
100g fresh breadcrumbs
1 tbsp plain flour
2 small red chillies, deseeded and finely chopped
5 spring onions, finely chopped
Grated zest and juice of 1 lime, plus extra wedges to serve
4 tsp soy sauce
Dash of fish sauce
1 tsp lemongrass paste (we used Bart Lemon Grass, from Waitrose)
2 tbsp fresh coriander, chopped
1 medium free-range egg, whisked
2 tbsp olive oil
½ tsp sugar
½ cucumber, peeled and diced
Roasted sweet potato wedges tossed with fresh coriander, to serve

Method

Finely dice the chicken. Place it in a large bowl with the breadcrumbs, flour, two-thirds of the chilli, spring onion, the zest of 1 lime and the juice of ½, 3 tsp of the soy sauce, the fish sauce, lemongrass paste and coriander. Add enough egg to bring it all together. Shape into 4 burgers, put on a lined plate and cover with cling film. Chill for 20 minutes.
Meanwhile, make the cucumber relish. Mix the remaining soy, sugar, juice of the remaining ½ lime and remaining chilli, pour over the cucumber and combine. Set aside.
Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a large frying pan and brown the burgers for 2-3 minutes on each side. Transfer to a lined baking sheet and bake for 10 minutes or until cooked through.
Serve with the cucumber relish, roasted sweet potato wedges and extra lime wedges.

Method

Finely dice the chicken. Place it in a large bowl with the breadcrumbs, flour, two-thirds of the chilli, spring onion, the zest of 1 lime and the juice of ½, 3 tsp of the soy sauce, the fish sauce, lemongrass paste and coriander. Add enough egg to bring it all together. Shape into 4 burgers, put on a lined plate and cover with cling film. Chill for 20 minutes.
Meanwhile, make the cucumber relish. Mix the remaining soy, sugar, juice of the remaining ½ lime and remaining chilli, pour over the cucumber and combine. Set aside.
Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a large frying pan and brown the burgers for 2-3 minutes on each side. Transfer to a lined baking sheet and bake for 10 minutes or until cooked through.
Serve with the cucumber relish, roasted sweet potato wedges and extra lime wedges.

delicious. tips

You can freeze the raw burgers for up to 2 months. Defrost, then cook.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Jacqueline Ebdy says:

19th Jun 2015 at 5:34 am

I love this recipe because it is fast, zingy and appeals to adults and children. It really stands out in my repertoire of burgers with a difference! My lamb and feta burgers and pork and stilton burgers!

Log in to Reply