Thai-spiced chicken burgers

Name: Thai-spiced chicken burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 small red onion, thinly sliced into rings; 2 tbsp rice vinegar; 75 g pack Cooks’ Ingredients Thai Herb Kit; 500 g pack slower reared 5% fat chicken mince; 2 tsp nam pla fish sauce; 1 tbsp sunflower oil; 4 white floured baps; ¼ iceberg lettuce, finely shredded; ½ midi cucumber, thinly sliced; 2 tbsp sriracha mayonnaise; 500 g bag sweet potato fries, to serve (optional)

Give burger night a twist with these Thai-spiced chicken burgers – zesty, punchy, and perfect in a soft bun.

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HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 small red onion, thinly sliced into rings
2 tbsp rice vinegar
75g pack Cooks’ Ingredients Thai Herb Kit
500g pack slower reared 5% fat chicken mince
2 tsp nam pla fish sauce
1 tbsp sunflower oil
4 white floured baps
¼ iceberg lettuce, finely shredded
½ midi cucumber, thinly sliced
2 tbsp sriracha mayonnaise
500g bag sweet potato fries, to serve (optional)

Place the red onion into a small bowl with the vinegar and a large pinch of salt and set aside (these can be prepared up to 24 hours ahead and kept in the fridge).
Peel the garlic, shallot and ginger from the herb kit, and roughly chop the ginger and lemongrass. Put into a small food processor with the chilli and half the basil leaves from the kit (set the lime leaves aside for another recipe). Whizz until finely chopped or finely chop with a large knife, then add to the chicken mince in a large bowl with the fish sauce. Mix well.
Heat the oil in a large nonstick frying pan. Shape the chicken mixture into 4 even patties (the mix is quite soft but will firm up as it cooks) and cook for 5-6 minutes each side until golden brown and cooked through with no pink meat and juices that run clear.
Split the rolls and divide the lettuce and cucumber between the bases. Place the burgers on the salad, then top with a swirl of sriracha mayonnaise, the lightly pickled red onion and remaining Thai basil leaves, then serve with the fries, if using.

Cook’s tip

The Cooks’ Ingredients Thai Herb Kit is a selection of fresh ingredients perfect for Thai-style recipes. If your store doesn’t stock it, you’ll need 1 stick lemongrass, 1 clove garlic, 5cm ginger, 1 red Thai chilli, a small bunch Thai basil and some coriander.

Typical values per (excluding sweet potato fries) when made using specific products in recipe