Thai chicken burgers with cucumber relish
- October 2010
- Serves 4
- Takes 25 minutes to make, 15 minutes to cook, plus chilling
Low in both calories and fat, this Thai chicken burger recipe is a relatively quick and zingy supper.
- Dairy-free recipes
- 9.1g (1.6g saturated)
- 25.7g (3.8g sugar)
- 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
- 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.
You can freeze the raw burgers for up to 2 months. Defrost, then cook.
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