Thai Chicken Burgers With Pak Choi & Rice
I’ve been making these Thai chicken burgers for years and they never disappoint. As long as you have chicken breasts, you can really play around with the other ingredients you have – use what you’ve got. Actually having said that – these would also work with chicken thighs!
They are delicious in a bun with some homemade slaw and some sweet chilli sauce, but I also like them with Chinese greens and rice. They are so quick and easy which makes them a perfect weeknight supper.
- Yield: Serves 2
2 boneless chicken breasts, skin removed
2 spring onions, roughly chopped,
1/2 red chilli, roughly chopped
1 shallot, finely chopped
1 tsp fish sauce
1 handful of roughly chopped coriander
pinch of salt
For the pak choi
1 heads of pak choi
1 clove garlic, crushed
1 inch of ginger peeled and grated
1 tbsp oyster sauce
Rice to serve
It’s so simple! Bung the chicken in a food processor along with the chill, onions, coriander, salt and fish sauce. Blitz it for just a few seconds so that the chicken is finely gourd and it’s all well mixed.
Shape into 4 patties with your hands. This is easier if you dampen your hands with water first.
Fry the patties for a minute or so each side until golden and then pop them into a hot oven for 5 minutes to cook through. Note: you can cook them completely in the frying pan – I just find it’s easier to burn them as the outsides cook too quickly and the middle are still raw – your call though, just do whatever you find easiest.
While the burgers are cooking, fry the garlic and ginger for a minute and then add the pakchoi. Once soft, add the oyster sauce and cook for another couple of minutes.
Serve with rice.