Pad Thai chicken burger

2

Ingredients

  • For the peanut sauce:

  • 185ml coconut milk
  • 1 tbsp tamarind paste
  • 3 tbsp sugar
  • 2 tbsp peanut butter
  • 2 tsp fish sauce
  • 1 tbsp red curry paste

  • For the chicken burgers:

  • 750g minced chicken
  • 1 tbsp fish sauce
  • 3 cloves garlic, chopped
  • 2 shallots, diced
  • 3 tsp tamarind paste
  • 2 tbsp chopped garlic chives
  • 2 tsp salt
  • 4 sesame seed buns
  • Chinese or napa cabbage, for garnish
  • Bean sprouts, for garnish

Use imperial measurements

Method

How to make Pad Thai chicken burger

For the peanut sauce:
1) Place the coconut milk in saucepan, bring to a near boil (but not boiling) and add remaining ingredients.

2) Simmer until well blended. Allow to cool slightly before using.

For the chicken burgers:
1) Heat an outdoor barbeque to medium-high or an indoor griddle to 170C.

2) Mix the chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives and salt in a bowl. Shape into 4 patties.

3) Grill the burgers approximately 4 to 5 minutes on each side or until the juices run clear when pierced.

4) Place each burger on a sesame seed bun and garnish with Chinese cabbage and bean sprouts.

5) Spread a little peanut sauce on each bun and serve.

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