Thai Spiced Chicken Burger

About Thai Spiced Chicken Burger

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

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.

Travelling to the most exotic places, working with 37 nationalities and cooking for Queen Elizabeth, Nelson Mandela, Rod Stewart has made me open my mind and think out of the box. I have kind of developed a style of my own cooking where produce is king. Global influences, local ingredients and modern techniques is the trinity of my cuisines. Aurus & Nido in Mumbai were the restaurants where I created some crazy food and were considered among the top eateries in the country.

Television is another medium where I share my recipes and belief that people can cook & eat at home very well. My vegetarian cook book Vicky Goes Veg is a cutting edge veg cook book where world flavours meet local markets in your homes. The book won the prestigious Gourmand Award for Best Vegetarian Cook 2015 this year. My newest show VICKYPEDIA which starts in Feb on Zee is a fun filled show with amazing recipes from all over the world.

Currently I work as Culinary Director for Everstone Capital and am responsible for Harry’s Bar all over India which is a relaxed bar with tasty comfort food and great cocktails. Next my new venture The Disgruntled Chef which will open shortly in Mumbai. It is a produce and technique driven placer boasts of delicious small plates, tapas, and hearty main meals to share.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps