Thai Chicken Mince Burgers with Chilli & Coriander Jam. Put a Thai spin on your next dish and try our Thai Chicken Mince Burgers with Chilli & Coriander Jam.
Thai Chicken Mince Burgers with Chilli & Coriander Jam
Chicken mince burgers
500g chicken mince
1 small red onion, finely chopped
1 cup coriander sprigs, roughly chopped
salt and pepper
2 tbsp plain flour
1 tbsp olive oil
4 toasted bread rolls
2 Lebanese cucumbers, cut into ribbons
½ cup coriander sprigs, roughly chopped (extra)
½ cup mint leaves
120g baby spinach leaves
Chilli & Coriander Jam
Makes 2 cups
4 large red banana chillies
5 sml red chillies
1 brown onion, chopped
3 garlic cloves, chopped
Coriander, cut a 5cm stalk
2 cups white sugar
3/4 cup apple cider vinegar
1/4 cup fish sauce
For the burgers:
Combine chicken mince, onion and coriander in a large bowl. Season with salt and pepper.
Form mixture into 4 patties. Lightly coat patties with flour.
Heat oil in a non-stick frying pan over medium heat. Cook patties for 3-4 minutes on each side or until golden and cooked through. Transfer to a large plate.
Combine cucumber, coriander (extra) and mint in a bowl.
Put bases of bread rolls on 4 serving plates. Put spinach and salad (cucumber, coriander and mint) on rolls.
For the jam:
Dee-seed chillies and combine with onion, garlic and coriander in a food processor. Pulse until well combined.
Add mixture to the sugar, vinegar and fish sauce in a saucepan until sugar dissolves and mixture comes to the boil.
Simmer for 25 minutes or until thickened.
Spoon into sterilised jar.
Cool and refrigerate. The jam will keep for up to 2 months.
Top buns with patties and a big dollop of chilli and coriander jam. Serve immediately.