Thai Spiced Chicken Burger

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Top Rated Recipe

Chef Vicky Ratnani

Last Updated: Sep 03, 2019

Thai Spiced Chicken Burger

About Thai Spiced Chicken Burger

Table of Contents

Burgers get a Thai identity with Thai red curry paste and other Thai ingredients

  • Lean chicken mince 500 gms
  • Whole wheat pita breads 4
  • Thai red curry paste 1 tbsp
  • Lemon grass, chopped ½ inch
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  • Put chicken mince in a bowl, add red curry paste, lemon grass and add. Add juice and zest of ½ kaffir lime, spring onion greens, 1 tbsp soy sauce, 1 tbsp chopped coriander leaves, rice powder and egg and mix well. Refrigerate for 8-10 minutes.
  • To make coleslaw, shred cabbage and transfer into another bowl. Cut carrot, cucumber and raw mango into strips and put in this bowl. Add garlic, remaining coriander leaves, remaining kaffir lime juice and remaining soy sauce and mix well.
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Ingredients

  • Lean chicken mince 500 gms
  • Whole wheat pita breads 4
  • Thai red curry paste 1 tbsp
  • Lemon grass, chopped ½ inch
  • Kaffir lime 1
  • Spring onion green stalk, chopped ½
  • Soy sauce 1¼ tbsps
  • Fresh coriander leaves, chopped 2 tbsps
  • Roased rice powder 1½ tbsps
  • Egg 1
  • Small cabbage ¼
  • Small carrot 1
  • Medium cucumber ¼
  • Raw mango ¼
  • Garlic, finely chopped ¼ tsp
  • Olive oil for greasing + for shallow frying

How to Make Thai Spiced Chicken Burger (Stepwise Photos)

Method

  1. Put chicken mince in a bowl, add red curry paste, lemon grass and add. Add juice and zest of ½ kaffir lime, spring onion greens, 1 tbsp soy sauce, 1 tbsp chopped coriander leaves, rice powder and egg and mix well. Refrigerate for 8-10 minutes.
  2. To make coleslaw, shred cabbage and transfer into another bowl. Cut carrot, cucumber and raw mango into strips and put in this bowl. Add garlic, remaining coriander leaves, remaining kaffir lime juice and remaining soy sauce and mix well.
  3. Horizontally halve the pita breads.
  4. Grease your palms with some olive oil, divide the chicken mince mixture into equal portions and shape into patties.
  5. Heat some olive oil in a non-stick pan. Place the patties in it and shallow-fry, turning sides, till chicken is cooked and evenly done on both sides.
  6. Heat a non-stick grill pan. Place the halved pita breads on it and grill till grill marks appear on both sides.
  7. Spread some coleslaw on each pita base half and top with a chicken patty. Spread some more coleslaw on top and cover with the pita top half.
  8. Diagonally slice and secure the burgers with toothpicks, arrange them on serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Key Details:

Prep:25 minutes

Cook time: 15 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Thai

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