Thai Chicken Burger
Prep. 5 min Cook Time. 10 min. Serves 4 Burgers
Juicy and jam-packed with exotic flavours - this is not your usual chicken burger.
1 lime
1 egg
2 tbsp (30 mL) dry bread crumbs
1 tbsp (15 mL) each hot chili-garlic sauce and fish sauce
1 lb (500 g) ground chicken or turkey
1/4 cup (50 mL) finely chopped fresh cilantro or mint
1. Finely grate peel from lime into a medium bowl. Add egg and whisk together. Stir in bread crumbs, chili-garlic and fish sauces. Crumble in meat. Sprinkle with cilantro. Using a fork or your hands, gently mix. Shape into 4 burgers, about 1/2 in. (1 cm) thick. Using your thumb, make a shallow depression in centre of each.
2. Lightly coat a small, non-stick frying pan with oil and set over medium heat. Add burgers. Cook until light golden, 3 to 4 min per side. They brown quickly. Reduce heat to medium-low. Cover and cook until firm when pressed, about 2 to 3 more min per side. Serve with salad or on a bun with sliced cucumber and tomato.
First published in Chatelaine's 04/2008 issue. © Rogers Media Publishing Inc.
1 egg
2 tbsp (30 mL) dry bread crumbs
1 tbsp (15 mL) each hot chili-garlic sauce and fish sauce
1 lb (500 g) ground chicken or turkey
1/4 cup (50 mL) finely chopped fresh cilantro or mint
1. Finely grate peel from lime into a medium bowl. Add egg and whisk together. Stir in bread crumbs, chili-garlic and fish sauces. Crumble in meat. Sprinkle with cilantro. Using a fork or your hands, gently mix. Shape into 4 burgers, about 1/2 in. (1 cm) thick. Using your thumb, make a shallow depression in centre of each.
2. Lightly coat a small, non-stick frying pan with oil and set over medium heat. Add burgers. Cook until light golden, 3 to 4 min per side. They brown quickly. Reduce heat to medium-low. Cover and cook until firm when pressed, about 2 to 3 more min per side. Serve with salad or on a bun with sliced cucumber and tomato.
First published in Chatelaine's 04/2008 issue. © Rogers Media Publishing Inc.
