Cookbook Used: Holiday
Author: Bill Granger
Thanks to all the lovely people leaving comments on my previous posts. Once next week is over, I will be replying and showing you some love too! That is, if I haven’t collapsed from exhaustion!
Now excuse my photos, the burger looks a little sad as I should have put more lettuce on the poor thing.
A very simple recipe to make, good for those mid week dinners when you have a case of the CBFs.
Hamsley commented that the lemongrass was rather overwhelming, but we both enjoyed the burgers thoroughly. I was contemplating about adding some tomatoes to the burgers, but it wouldn’t have worked, as the flavours were more oriental based.
The recipe also comes with Bill’s recipe for chilli sauce and spicy slaw; but I didn’t have the time to make those as well. Hopefully April will be a much more quieter month; even though it’s filled with Easter and my birthday!
Chicken Burgers with Lemongrass and Lime
Bill GrangerGet your hands on:
600g minced chicken
1 onion, finely grated
85g fresh white breadcrumbs
1 garlic clove, crushed
1 lemongrass stalk, white part only, finely chopped
2 tablespoons chopped fresh coriander
2 teaspoons finely grated lime zest
1 tablespoon fish sauce
2 teaspoons caster sugar
Serve it with:
Fresh mint and coriander
1. Put the chicken mince, onion, breadcrumbs, garlic, lemongrass, coriander, lime zest, fish sauce and sugar in a large bowl and mix together well with your hands. Shape into 6 patties, then cover and refrigerate for 30 minutes.
2. Preheat a barbecue or chargrill pan and brush with a little light flavoured oil such as grapeseed or canola. Cooke the patties for 4 minutes each side or until cooked through. Serve on soft rolls with lettuce, mint and coriander leave and chilli sauce.
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Week 18 – The Cookbook Challenge: Chicken Burgers with Lemongrass and Lime