Thai Chicken Burger
Course:
Dinner
Ingredients
Patties
- 450 grams Turkey Mince (or chicken thigh mince)
- 3 cloves Garlic (minced)
- 3 Spring Onion (sliced)
- 1 Jalapeño (diced)
- 1 tablespoon Soy Sauce
- 1 Lime (juiced)
- 1⁄4 teaspoons Salt
- 1⁄4 teaspoons Black Pepper
- 1 teaspoon Sugar
- Coriander (fresh)
Slaw
- 3 tablespoons Peanut Butter (creamy)
- 1 Lime (juiced)
- 1 teaspoon Sugar
- 15 millilitres White Vinegar
- 10 millilitres Soy Sauce
- 6 grams Sriracha (1tsp or chilli sauce)
- 15 millilitres Water
- 0.25 Red Cabbage (same amount as carrot)
- 1 Carrot (grated)
Burgers
- 3 Burger Buns
Notes
Serve with edamame.
Steps
Patties:
- Preheat the oven to 180C fan with cast iron pan inside.
- Add all the ingredients for the chicken patties to a bowl and mix.
- Form into 3 burger patties with your hands.
- Transfer the cast iron to the hob and heat over high heat (10 or 11).
- Once up to temperature, add 1 tbsp peanut oil and wait for it to heat up.
- Place the burger patties in the pan and cook 2-3 mins per side (until golden brown).
- Transfer to a small aluminium tray and place in the oven for 10 minutes until internal temperature is 73C.
Slaw:
- Whisk together the peanut butter, lime juice, sugar, white vinegar, soy sauce, sriracha, and water.
- Add the cabbage and carrots and mix.
Burgers:
- Toast the buns lightly until golden brown.
- Add patty.
- Top with slaw.
- Enjoy!