Thai Chicken Burgers

This recipe is a twist on the classic burger using ground chicken that is mixed with breadcrumbs, cilantro, chili sauce, and spices, and formed into burger-size patties and served with ribbons of cucumber and carrot, and a sweet cilantro-vinegar sauce.

Yield:

4 Servings.

Ingredients

1. 1 lb chicken breast
2. 1 cup breadcrumbs
3. 2 cloves garlic, crushed
4. 1 large handful cilantro, chopped, plus extra
5. 3 tbsp sweet chili sauce
6. 1 tsp ground coriander
7. 3 green onions, finely chopped
8. 1/4 cup sugar
9. 2 tbsp white vinegar
10. 2 tbsp finely chopped peanuts
11. 1 carrot
12. 1 cucumber
13. 4-6 lettuce leaves (to serve)
14. 1 tomato sliced (to serve)

Directions

1. Cut the chicken into 1″-2″ cubes and place in a food processor, and pulse until minced. Remove to a bowl, and mix with the breadcrumbs, garlic, cilantro, chili sauce, ground coriander, and green onions. Mix together with your hands and form into four patties. Refrigerate, covered, for 30 minutes.
2. To make the dressing, put the sugar, vinegar, and 3 tbsp water in a small saucepan and stir over low heat until the sugar dissolves. Simmer for 5 minutes or until slightly thickened. Cool and stir in the peanuts and extra cilantro.
3. Peel strips of carrots and cucumber into ribbons.
4. Heat a grill or grillpan and spray with oil. Cook the burgers for 4+ minutes on each side, or until an internal temperature of 165 degrees is reached. Serve on hamburger buns with the dressing, lettuce, tomato, carrot, and cucumber.

Notes