Thai Chicken Burgers
INGREDIENTS
MAKES 2 PREP + COOK TIME 20 mins
1 cup chicken breast, diced
1 cup bread, sliced (use stale, whatever bread you have OR panko crumbs)
4 spring onions, peeled and roughly chopped
1/2 cup coriander leaves
2 tbsp sweet chilli sauce
1 Lebanese cucumber, finely sliced
1 baby cos lettuce, leaves removed and washed
2 x fresh whole meal bread rolls
HEALTHY SPICY MAYO
1/2 cup Greek yoghurt
1 tbsp. sriracha hot sauce
1 tsp. lime zest
3 tbsp freshly squeezed lime juice
Extra virgin olive oil
Salt
METHOD
In a food processor, blend chicken, bread, spring onions, coriander, sweet chilli sauce until a rough paste forms; shape into two large, flat patties, about 1.5 cm thick.
In a small bowl, whisk mayo ingredients together; season and set aside.
Heat a medium fry pan to a high heat with 1 tbsp. of olive oil; cook chicken patties on both sides for 2 minutes or until golden, crisp and cooked through.
Warm bread rolls in oven if you like, slice in half, smear each with a generous serving of mayo, top with lettuce, cucumber slices or tomato if you like, a chicken patty and top with remaining bread half; serve immediately.
GEORGIE'S TIPS
You can roll these into 6-8 balls to place through a salad. Chicken patties will keep for 2-3 days.
