Thai Chicken Burgers

Takes 45 minutes | Serves 4 |

Ingredients

500 g chicken mince
2 tbsp Red Thai Curry Paste
2 pieces spring onions
1 small bunch coriander
1 tsp soy sauce
1 piece egg
25 g breadcrumbs
2 tbsp soy sauce (for glaze)
2 tbsp honey (for glaze)
1 tbsp Sriracha
1 drizzle sesame oil (for glaze)
100 g red cabbage
100 g white cabbage
100 g carrots
1 handful roasted peanuts
0.5 piece lime juice and zest (for slaw)
1 drizzle sesame oil (for slaw)
1 good pinch sesame seeds
1 pinch salt (for slaw)
2 tbsp Greek yoghurt
1 tsp red curry paste (for sauce)
2 tsp honey (for sauce)
0.5 piece lime juice and zest (for sauce)
1 pinch salt (for sauce)
4 pieces Brioche Buns
1 handful Fresh coriander

Steps

Patties

• Finely chop the coriander and spring onion. Add to the chicken mince with the curry paste, soy, egg, and breadcrumbs and mix well.
• Cut 4 squares of baking paper, around 10cm each.
• Form the mince into patties with your hands and lay on each piece of baking paper. Allow them to firm up in the fridge for 15 minutes.

Slaw

• Shred the cabbage and carrot using a julienne peeler or knife.
• Add the lime juice and zest, salt, sesame oil, sesame seeds, and chopped peanuts to the cabbage and carrot and mix.

Curry Yoghurt Sauce

• Mix the Greek yoghurt, red curry paste, honey, lime juice and zest, and salt together and set aside.

Glaze

• Mix the soy sauce, honey, Sriracha, and sesame oil together in a small bowl.

Cooking and Assembly

• Heat a pan on medium heat and add a little oil.
• Pan fry the patties for around 5 minutes each side until cooked through.
• Turn up the heat slightly and add the glaze. Keep basting the burgers with the glaze until it reduces and turns sticky, fully coating the burgers. This will take a couple of minutes.
• Lightly toast your buns.
• Add a spoon of the yoghurt sauce, some slaw, the burger, and a handful of fresh coriander to each bun.