Name: Thai chicken burger
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion, finely chopped; 1 long red chilli, finely chopped; 1/2 stick lemongrass, finely chopped; 1 tablespoon finely grated ginger; 500 gram chicken mince; 4 rolls, halved, toasted; snow pea sprouts, sweet chilli sauce, to serve; Mint and water chestnut salad; 1/2 cup mint leaves; 1/2 can (112g) water chestnuts, rinsed, drained, sliced; 1/4 cup coconut flakes, toasted

Ingredients

2 tablespoon olive oil

1 onion, finely chopped

1 long red chilli, finely chopped

1/2 stick lemongrass, finely chopped

1 tablespoon finely grated ginger

500 gram chicken mince

4 rolls, halved, toasted

snow pea sprouts, sweet chilli sauce, to serve

Mint and water chestnut salad

1/2 cup mint leaves

1/2 can (112g) water chestnuts, rinsed, drained, sliced

1/4 cup coconut flakes, toasted

Method

1.Heat half the oil in a large frying pan on medium. Saute onion, chilli, lemongrass and ginger 2-3 minutes, until tender; cool.

2.In a large bowl, combine chicken with onion mixture. Season to taste. Shape mixture into 4 even-sized, flattened patties; chill until required.

3.To make mint and water chestnut salad, in a small bowl, combine all ingredients.

4.Heat remaining oil in same cleaned pan on medium. Cook patties 4-5 minutes each side, until browned and cooked through.

5.Place snow pea sprouts on bottom half of rolls. Top each with a patty and salad. Drizzle with sweet chilli sauce. Cover with top half of roll.

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Ingredients

Method

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