Thai chicken burger
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crisp leaves piled onto a fresh bun and topped with an Asian-style patty. This summery burger is as delicious as it is nutritious.
Ingredients
Chicken breast mince
400 g
Dried breadcrumbs
15 g
Garlic
1 clove(s), crushed
Fresh ginger
1 tsp, grated
Fresh red chilli
1 whole, (small) finely chopped
Lime rind
1 tsp, finely grated
Fish sauce
2 tsp
Egg(s)
1 medium, lightly beaten
Cucumber
1 medium
Bean sprouts
¾ cup(s)
Red onion
½ small, thinly sliced
Mixed salad leaves
30 g, Asian leaves
Multigrain bread roll
4 medium, (4x60g), split
Sweet chilli sauce
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine mince, breadcrumbs, garlic, ginger, chilli, rind, fish sauce and egg in a medium bowl. Shape mix into four patties, gently pressing each one to about 2cm thick. Lightly spray a large frying pan with oil and heat over medium heat. Cook patties for 4–5 minutes each side or until cooked.
2
Using a vegie peeler, cut Lebanese cucumber into long thin ribbons. Combine bean sprouts, red onion and Asian salad leaves in a medium bowl.
3
Preheat grill. Lightly toast cut side of rolls under grill. Spread roll bases with chilli sauce, then top each with chicken burger patties, cucumber ribbons and mixed salad. Sandwich with remaining rolls, then serve.
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