These little thai chicken burgers are something I make all the time. They are really easy to make, they taste fab and they mainly use store cupboard ingredients which is always a bonus.
I love how versatile they are. I like to make a really huge batch and then I can freeze portions so I can always have them on hand. I love having them just with a crunchy salad, or with stir fried veggies, or even with a simple vegetable broth. They are great in a wrap, in a burger OR in an avocado bun.
I’ve been seeing the avocado bun cropping up on Instagram and it just looked so great, I had to give it a go. It’s a bit fiddly, and a little bit faddy, but there’s no denying it looks fun. Is it worth the faff? Arguably not if you are just making supper for yourself, but if you have a gang of snap happy friends coming round, then it could be fun. But of course, by all means, you can just slice the avocado up as normal and you don’t have to bother with the bun, but avocado does go beautifully with these thai chicken burgers.
I am going to give you a rough recipe, but honestly, I’ve made these so many times, and each time they are a little bit different but always delicious. If you are making these for a special occasion, you can whip up the mixture and then fry a little bit off to taste test it to see if it needs a dash more of this or a little more of that. I am an inpatient penny and I don’t normally do this, but if you are less of a sloth, or are a little nervous, then by all means do this extra step.
I would work on the assumption that it is one breast per person. Or you can do slightly under this and pad the meal out with lots of veggie sides, but I’m a protein heavy kind of gal. Like a lot of my recipes, this is one of those wonderfully simple ones where you are just going to bung everything in the food processor and Bob’s your uncle (whoever he is).
- 4 chicken breasts, skin removed
- 1 tbsp sesame oil
- zest and juice of 1 lime
- 2 spring onions, roughly chopped
- small handful coriander, roughly chopped
- 1 tbsp soy sauce
- 2 tsps fish sauce
- 2 tsp sweet chilli sauce
- 1 clove garlic, crushed
- 1 tbsp of sesame seeds (optional – can either add them to the blend or can roll the burgers in the sesame before frying)
- olive oil, or coconut oil for frying
- Preheat the oven to 180C
- Then, bung everything in the food processor and blitz well.
- Scoop out using damp hands and roll into burgers. I personally like mini burgers so I roll about a tablespoon at a time but by all means you can make bigger ones if they float your boat.
- Once you’ve scooped , rolled and patted all your burgers, you want to fry them in a pan for a couple of minutes until golden on each side. And then pop them on a baking tray and cook them in the oven for about 10-12 minutes (depending on the thickness) until cooked through but still lovely and juicy.
Give these a go just once and they will become a firm favourite I promise you. Don’t forget to take a picture and tag me on Instagram, I love seeing the things you all make so much!
Have a happy week everyone x