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 Essential White Floured Baps; ¼ iceberg lettuce, finely shredded; ½ midi cucumber, thinly sliced; 2 tbsp sriracha mayonnaise; 500 g bag frozen sweet potato fries, to serve (optional)

Give burger night an update with this punchy chicken creation. Flavoured with aniseedy Thai basil, fragrant lemongrass and the gentle buzz of ginger, they’re perfect in a soft bun with a side of sweet potato fries.

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Low in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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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 Essential White Floured Baps
¼ iceberg lettuce, finely shredded
½ midi cucumber, thinly sliced
2 tbsp sriracha mayonnaise
500g bag frozen sweet potato fries, to serve (optional)

Put the red onion into a small bowl with the vinegar and a large pinch of salt, then set aside. This can be done up to 24 hours ahead, then chilled 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 (keep the lime leaves and coriander 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 (it will be quite soft to start, but firms up) 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 baps and divide the lettuce and cucumber between the bases. Place the burgers over the salad, then top with the pickled red onion, remaining Thai basil leaves and a swirl of sriracha mayo. Serve with the fries, if using.

Cook’s tip

Pork mince can replace chicken in this recipe. Try adding a slick of sweet chilli sauce with mayo in place of sriracha, or a tangle of finely sliced carrot and cabbage instead of lettuce and cucumber for a bolder crunch.

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