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  1. Home
  2. best ever burgers

Open Thai chicken burgers

Who needs a bun when the insides are this delicious? Enjoy these Thai-riffic burgers with friends. - by Barbara Northwood
  • 24 Sep 2019
Open Thai chicken burgers
Cook: 32 Minutes - Easy - Serves 4 - nut-free - dairy-free - egg-free - pregnancy-safe
Proudly supported by

Who needs a bun when the insides are this delicious? Enjoy these Thai-riffic burgers with friends.

Ingredients

2 Tbsp vegetable oil

1 large carrot, peeled, shredded

1 large Lebanese cucumber, shredded

⅔ cup fresh coriander

8 baby cos lettuce leaves, trimmed, washed

sweet chilli sauce, to serve

Patties

500 g chicken mince

⅓ cup dried breadcrumbs

⅓ cup chopped fresh coriander

3 green spring onions, finely chopped

1 Tbsp Thai red curry paste

1 Tbsp finely grated fresh ginger

1 Tbsp fish sauce

Method

  1. To make patties, combine all ingredients in a large bowl. Mix well. Divide into four equal portions. Shape into 8cm round patties. Refrigerate, covered, for 30 minutes.
  2. Heat oil in a large, non-stick frying pan over a medium heat. Add patties. Cover with lid. Cook for about 6 minutes on each side, or until cooked through. Remove.
  3. Meanwhile, combine carrot, cucumber and coriander in a medium bowl.

  4. Place a patty on two lettuce leaves. Drizzle with sweet chilli. Top with carrot mixture.
  • best ever burgers
  • Breadless burger recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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