Thai-spiced Chicken Burgers

This recipe is based on a recipe for thai turkey burgers which I changed a little by using ready-made thai green curry paste and using chicken mince instead of turkey mince as I could only get hold of chiken mince that day. These burgers are wonderfully moist with a subtle kick from the Thai green curry paste, so I like to pair them with fresh crisp lettuce leaves but you could also serve them in halved gluten free ciabatta rolls which my brother does. Try making them with turkey mince instead of chicken mince and/or thai red curry paste instead of green curry paste.


Thai-spiced Chicken Burgers
Makes about 5 or 6 small burgers

600g chicken mince (or turkey)
150g grated carrot (about 3 carrots)
5 spring onions, trimmed and chopped
4 tbsp ready-made Thai green curry paste
1 egg white
1 tbsp vegetable oil

5 or 6 large lettuce leaves, washed

1. In a large bowl, mix the chicken mince with the grated carrot, spring onions and curry paste. Add the egg white and stir well to combine.
2. Divide the chicken mixture into about 5 or 6 portions and shape into burgers. Place on a board, cover with cling film and chill in the fridge for 20 minutes.
3. Heat the oil in a large non-stick frying pan. Add the chicken burgers and cook for about 6-8 minutes on each side or until golden brown on both sides and cooked through.
4. Serve wrapped in a crisp lettuce leaf.


Sorry about the lack of photos, I have not got any good ones but I'll post some photos next time I make them.

With love,
Teenie Foodie