Thai chicken burgers with cucumber relish

Thai chicken burgers with cucumber relish
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
311kcals
Fat
9.1g (1.6g saturated)
Protein
33.2g
Carbohydrates
25.7g (3.8g sugar)
Salt
1.9g
Calories
311kcals
Fat
9.1g (1.6g saturated)
Protein
33.2g
Carbohydrates
25.7g (3.8g sugar)
Salt
1.9g

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve with the cucumber relish, roasted sweet potato wedges and extra lime wedges.

delicious. tips

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

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4.6 votes

Reviews

Read what others say...

  1. 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!

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4.6 votes

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