THAI CHICKEN BURGERS

We’re original here.

Yields6 Servings
Prep Time20 minsCook Time10 minsTotal Time50 mins

HERE’S WTF YOU NEED:
 600 g chicken mince
 ½ tsp garlic paste
 ½ tsp ginger paste
 ¾ cup coriander leaves, finely dice up 1/2 the cup and reserve 1/4 cup of the leaves whole
 2 tsp Thai green curry paste
 3 Thai green chillies, finely diced (get those seeds the fuck outta here)
 ½ cup coconut cream
 6 shallots, finely sliced
 2 tbsp lime juice
 2 tbsp cane sugar
 ¼ tsp salt
 canola oil
 6 onion rolls, toasted

HERE’S WTF YOU DO:
1

In a bowl, dump in the chicken mince, garlic paste, ginger pastes and the 1/2 cup of finely diced coriander leaves. Then, dump over this the Thai green curry paste, Thai green chillies and coconut cream. Mix all this together and set aside. This is quite wet mix, so don't fret. Refrigerate for 20 minutes.

2

In the meantime, make the salad topping. Get a bowl and dump in the finely sliced shallots, leftover whole coriander leaves, salt and cane sugar. Mix this together and refrigerate until ready to assemble your burgers.

3

Go ahead and make the burger patties now. You should get around 6 medium sized ones.

4

Heat oil in a non-stick pan on medium heat and fry the patties until golden brown, around 4 minutes each side.

5

While your patties fry, you want to quickly warm up and slightly toast your buns in the oven.

6

To assemble the burgers, lay open the buns on a flat tray, plop down a burger patty and top with the salad (juice and all). Be generous, the salad is delish!

7

Stuff that in your fuckin face!

Ingredients

HERE’S WTF YOU NEED:
 600 g chicken mince
 ½ tsp garlic paste
 ½ tsp ginger paste
 ¾ cup coriander leaves, finely dice up 1/2 the cup and reserve 1/4 cup of the leaves whole
 2 tsp Thai green curry paste
 3 Thai green chillies, finely diced (get those seeds the fuck outta here)
 ½ cup coconut cream
 6 shallots, finely sliced
 2 tbsp lime juice
 2 tbsp cane sugar
 ¼ tsp salt
 canola oil
 6 onion rolls, toasted

Directions

HERE’S WTF YOU DO:
1

In a bowl, dump in the chicken mince, garlic paste, ginger pastes and the 1/2 cup of finely diced coriander leaves. Then, dump over this the Thai green curry paste, Thai green chillies and coconut cream. Mix all this together and set aside. This is quite wet mix, so don't fret. Refrigerate for 20 minutes.

2

In the meantime, make the salad topping. Get a bowl and dump in the finely sliced shallots, leftover whole coriander leaves, salt and cane sugar. Mix this together and refrigerate until ready to assemble your burgers.

3

Go ahead and make the burger patties now. You should get around 6 medium sized ones.

4

Heat oil in a non-stick pan on medium heat and fry the patties until golden brown, around 4 minutes each side.

5

While your patties fry, you want to quickly warm up and slightly toast your buns in the oven.

6

To assemble the burgers, lay open the buns on a flat tray, plop down a burger patty and top with the salad (juice and all). Be generous, the salad is delish!

7

Stuff that in your fuckin face!

THAI CHICKEN BURGERS

Need ideas for more party bites? Check these motherfuckers out:

Send this to someone who can't cook!