Savour the fusion of bold Thai flavours in every bite with Thai-style chicken burgers that combine succulent grilled chicken with zesty herbs and spices.
- Serves4
- Cook time10 minutes
- Prep time20 minutes, + 30 mins chilling and 5 mins resting time
Ingredients
- 500g Coles RSPCA Approved Chicken Mince
- 3cm-piece ginger, peeled, finely grated
- 3 garlic cloves, crushed
- 1 lemongrass stem, pale section only, finely chopped
- 2 tbs chopped basil
- 1 lime, zested, juiced
- 2 spring onions, thinly sliced
- 3 tsp fish sauce
- 2 tbs peanut butter
- 2 tsp caster sugar
- 4 radishes, cut into matchsticks
- 1/4 red cabbage, shredded
- 1 carrot, peeled, cut into matchsticks
- 1/2 bunch coriander leaves
- 4 Coles Bakery Tiger Rolls*, split, toasted
- Sriracha mayonnaise, to serve
- Chopped peanuts, to serve
- Thai basil leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a baking tray with baking paper. Place mince, ginger, garlic, lemongrass, basil, lime zest and half the spring onion in a large bowl and use your hands to mix until well combined.
Step 2
Combine the fish sauce, peanut butter and half the sugar in a small bowl. Add to the mince mixture and stir to combine. Divide into 4 equal portions and shape into patties. Transfer to the lined tray and place in the fridge for 30 mins or until firm.
Step 3
Meanwhile, place the radish, cabbage, carrot, coriander and remaining spring onion in a clean large bowl. Combine lime juice and remaining sugar in a clean small bowl. Add to the radish mixture and toss to combine.
Step 4
Heat a large greased frying pan, barbecue grill or chargrill over medium heat. Add the patties and cook for 4-5 mins each side or until cooked through. Set aside for 2 mins to rest.
Step 5
Divide roll bases among plates and spread with sriracha mayonnaise. Top with the patties and radish mixture. Sprinkle with the peanut and basil leaves. Top with roll tops to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: For a gluten-free take, skip the rolls and make Thai chicken burger bowls – simply double the quantities in the radish mixture and use as the base.
Thai-style chicken burgers
- Serves4
- Cook time10 minutes
- Prep time20 minutes, + 30 mins chilling and 5 mins resting time
Ingredients
- 500g Coles RSPCA Approved Chicken Mince
- 3cm-piece ginger, peeled, finely grated
- 3 garlic cloves, crushed
- 1 lemongrass stem, pale section only, finely chopped
- 2 tbs chopped basil
- 1 lime, zested, juiced
- 2 spring onions, thinly sliced
- 3 tsp fish sauce
- 2 tbs peanut butter
- 2 tsp caster sugar
- 4 radishes, cut into matchsticks
- 1/4 red cabbage, shredded
- 1 carrot, peeled, cut into matchsticks
- 1/2 bunch coriander leaves
- 4 Coles Bakery Tiger Rolls*, split, toasted
- Sriracha mayonnaise, to serve
- Chopped peanuts, to serve
- Thai basil leaves, to serve
Description
Savour the fusion of bold Thai flavours in every bite with Thai-style chicken burgers that combine succulent grilled chicken with zesty herbs and spices.
Method
Step 1
Line a baking tray with baking paper. Place mince, ginger, garlic, lemongrass, basil, lime zest and half the spring onion in a large bowl and use your hands to mix until well combined.
Step 2
Combine the fish sauce, peanut butter and half the sugar in a small bowl. Add to the mince mixture and stir to combine. Divide into 4 equal portions and shape into patties. Transfer to the lined tray and place in the fridge for 30 mins or until firm.
Step 3
Meanwhile, place the radish, cabbage, carrot, coriander and remaining spring onion in a clean large bowl. Combine lime juice and remaining sugar in a clean small bowl. Add to the radish mixture and toss to combine.
Step 4
Heat a large greased frying pan, barbecue grill or chargrill over medium heat. Add the patties and cook for 4-5 mins each side or until cooked through. Set aside for 2 mins to rest.
Step 5
Divide roll bases among plates and spread with sriracha mayonnaise. Top with the patties and radish mixture. Sprinkle with the peanut and basil leaves. Top with roll tops to serve.