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

Ingredients

2 tblsps vegetable oil

1 large carrot, peeled, shredded

1 large Lebanese cucumber, shredded

2/3 cup fresh coriander leaves

8 baby cos lettuce leaves, trimmed, washed

Sweet chilli sauce, to serve

PATTIES

500g chicken mince

1/3 cup packaged dried breadcrumbs

1/3 cup chopped fresh coriander

3 green spring onions, finely chopped

1 tblsp Thai red curry paste

1 tblsp finely grated fresh ginger

1 tblsp fish sauce

Method

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.

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.

Meanwhile, combine carrot, cucumber and coriander in a medium bowl.

Place a patty on two lettuce leaves. Drizzle with sweet chilli. Top with carrot mixture.

Barbara Northwood

Barbara, former Food Director, 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.