Iron Chef Shellie
 

Asian Burgers

“Living out of home means I’m trying more recipes from my ever growing cookbook collection. I had been struck down with the plague/man flu for most of last week, and didn’t really give much thought to dinner. I knew I had chicken mince in the freezer, and I did buy it a few weeks ago...”

Asian Burgers

Asian Burgers

Living out of home means I’m trying more recipes from my ever growing cookbook collection.

I had been struck down with the plague/man flu for most of last week, and didn’t really give much thought to dinner. I knew I had chicken mince in the freezer, and I did buy it a few weeks ago for this particular recipe. So I knew it was time for “operation Asian burgers” when Hamsley requested I make them!

I served it without the ribbons of cucumber as me and cucumber don’t really get along. I think the cucumber would have been nice and refreshing, balancing out the flavours a bit more.
The sauce is quite rich, maybe it’s the simple of ingredient of peanut butter included int the sauce that makes it rather rich in flavour.
The pattie is packed full of flavour, and we still really enjoyed the burgers. These would be great at a summer BBQ with a couple of ice cold beers or ciders!

Asian Burgers
1 teaspoon peanut oil
10cm stick (20g) finely chopped fresh lemongrass
1 small red onion (100g), chopped finely
1/2 teaspoon five-spice powder
1/2 teaspoon dried chilli flakes
1 tablespoon fish sauce
2 teaspoons finely grated lime rind
140ml can coconut cream
2 tablespoons crunchy peanut butter
500g chicken mince
1 cup (70g) stale breadcrumbs
1/4 cup finely chopped coriander
1 egg
1 medium carrot
1 lebanese cucumber
4 hamburger buns
1. Preheat grill.
2. Heat oil in small frying pan; cook lemongrass and onion, stirring, until onion softens. Add five-spice, chilli, sauce, rind and coconut cream; bring to a boil. Boil sauce mixture, uncovered, until reduced by half; cool 5 minutes.
3. Combine half of the sauce with peanut butter in a small bowl. Combine remaining sauce with chicken, breadcrumbs, coriander and egg in a large bowl; use hands to shape chicken mixture into four patties.
4. Using a vegetable peeler; slice carrot and cucumber into thin strips.
5. Cook patties in heated lightly oiled large frying pan, uncovered for about 15 minutes, or until cooked through.
6. Meanwhile, halve buns horizontally; toast, cut-sides up, under preheated grill. Spread peanut better mixture on base of ban, top with cucumber and carrot ribbons and top with chicken patties.
Serves 4.
 

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Asian Burgers


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Comments

12 comments on “Asian Burgers
  1. Helen (Grab Your Fork) - July 27, 2010 at 11:45 pm

    Asian burgers? What an awesome idea! Perhaps next time you could convert the peanut butter to satay sauce and call them Marion burgers! lol

  2. Anonymous - July 28, 2010 at 9:55 am

    what cookbook is this from – or is it your own recipe?

  3. Hannah - July 28, 2010 at 12:14 pm

    You had me at peanut butter *swoon* I'd happily eat peanut butter at every meal, if I could. (Often, I do.)

    Hope you feel better soon – and that you haven't lost your sense of taste! That's the worst part of sickness, in my opinion 😛

  4. Maria@TheGourmetChallenge - July 28, 2010 at 1:09 pm

    awwww….these look and sound so good!!! There really isnt enough peanut butter in burgers these days!! I gotta give this one a go. I'm guessing Daz will quickly get additive to them too!

  5. penny aka jeroxie - July 28, 2010 at 8:08 pm

    Looks and sound good! I must try and use coconut milk in more recipes.

  6. Iron Chef Shellie - July 30, 2010 at 6:22 pm

    Hi Helen – hehe I'm STILL laughing at that comment!

    Hi Anonymous – It's from a Women's Weekly book – Chicken.

    Hi Hannah – Thanks, I'm feeling alot better, I did lose my sense of taste which was rather depressing :(

    Hi Maria – haha, I hope you and Daz like them!

    Hi Penny – Yes, I've only started using it lately, fat content isn't so good though!

  7. Forager @ The Gourmet Forager - July 30, 2010 at 10:11 pm

    Love the title – had so many strange visions and images before I read the post content! Your recipe sounds nutty & delicious – could go a pork roll style burger right now too.. So many options..

  8. Conor @ Hold the Beef - July 31, 2010 at 12:43 am

    I love a burger that breaks with tradition. Especially the tradition of using beef 😉

    Hope the man flu plague lurgy buggers off soon m'dear!!

  9. Tv Food and Drink - July 31, 2010 at 1:24 pm

    Never would have thought of peanut butter when planning a new burger, but you've got me intrigued! Love the pics too. Hope you feel better! – Gary

  10. Ellie (Almost Bourdain) - August 2, 2010 at 7:24 pm

    Peanut butter adds richness to everything. Love your "Asian" burger!!

  11. Jo - August 3, 2010 at 7:26 pm

    The flavours to this burger sounds really good. What's not to like .. I definitely want some now!

  12. Iron Chef Shellie - August 9, 2010 at 12:29 pm

    Hi Forager – haha, Oh I would love a pork roll style burger too!

    Hi Conor – Ah but of course! Thanks, I think I have shaken off the plague =)

    Hi TV Food and Drink – Neither, but it worked! Thanks, feeling much better =)

    Hi Ellie – So true, and thanks =D

    Hi Jo – hehe, it was a big hit at home =)


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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