Thai style chicken burgers recipe
I’ve been craving for a burger – the gourmet one, not the one from fast food chains – in the last couple of weeks yet I wasn’t able to find any restaurant nearby that would satisfy my craving. So yup, I decided to jump online and look for recipes. I bumped into Marin Mama Cooks‘ food blog and saw her take on Gwyneth Paltrow’s Thai Chicken Burger recipe. Perfect, this is just what I’m looking for; white meat, tasty and spicy! (Somehow I have unreasonable crave for spicy foods these days)
To complete the burger, I also made Marin Mama’s cilantro lime mayonnaise, easy lettuce salad and faux sweet potato chips. The cilantro lime mayonnaise and lettuce salad are big win but I’m totally loving the faux sweet potato chips, which essentially are steamed sweet potato cut into chips shape! I have to say that it took me longer that expected to cook the dish, mainly due to chopping but boy, I was amaze by the taste.
I made a little twist on the recipe by exchanging red chilli pepper with curly chilli and pan frying the patties instead of grilling them as our griller is not compatible with our electric stove. I also couldn’t find any plain brioche so I used big sloppy round breads, which were toasted on the pan.
Anyhow, this recipe turned out well and dear hubby kept saying “Oh this is so good!” “Maybe you can try more burger recipes from now on…” while munching on his burger. One happy customer and I’m a happy cook!
Thai Style Chicken Burger
Burger Patties
- 400 grams minced chicken
- 3 garlic cloves, minced well (I used garlic presser)
- 3 shallots, minced well
- 3 handful coriander leaves, finely chopped
- 1 or more curly chilli, finely chopped. The amount should depend on your spicy tolerant level.
- 1.5 tablespoon fish oil
- A pinch of salt
- A pinch of black pepper
- Oil, to stir fry
Instructions
- Minced shallots and garlic
- Wash curly chilli and chopped
- Wash and rinse coriander, chopped them well. Yes, there are a lot of them!
- Put minced chicken in a bowl and pour all ingredients together. Don’t forget to add fish oil, salt and black pepper. Mix them gently with hand or fork.
- Don’t overdo the mix as it will squeeze the juice from the meat and make your patties drier.
- Take 1/4 of the mix and form it into a patty shape. The mixture is a bit flimsy but it will hold during frying. Continue making the other 3 patties.
- Prepare your pan and heat up the oil
- After ensuring that the oil is hot, reduce your heat and stir fry your patties. After 2-3 minutes, flip patties to the other side and leave it for another 2-3 minutes. Don’t press your patties as it will dries out the juice.
- Take out patties out of pan and put them on paper tower to rest and to reduce the oil.
Cilantro Lime Mayonnaise
- 125 gram mayonnaise
- a handful coriander leaves, finely chopped
- 2 teaspoons lime juice
- 2 garlic cloves, minced well (again, I used garlic presser)
Instruction
- Mix everything in a bowl and refrigerate until needed
Lettuce Salad
- 3-4 iceberg lettuce (depending on size), washed and sliced
- 1 medium carrot, grated
- 2 tablespoon mayonnaise
- A pinch of salt
- A pinch of pepper
Instruction
- Mix everything in a bowl and refrigerate until needed
Faux Sweet Potato Chip
- a medium size sweet potato, keep skin intact
- A pinch of salt
Instruction
- Put sweet potato in a steamer and let the steam flow in low heat for around 20-25 minutes. Cooking time will depend on the thickness of sweet potato.
- After 20 minutes, check if it’s cooked through. If so, take off the heat.
- Remove the skin, which should be easily peeled.
- Cut sweet potato into fries shaped and it’s ready to be served.
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