Thai Chicken Burgers
We love these chicken burgers. They are flavourful and the wasabi mayonnaise is a refreshing change from the usual burger toppings. We eat them on a toasted kaiser bun with wasabi mayonnaise, sliced tomatoes, cucumber and lettuce. In the summer we cook them on the barbeque but they are almost as good made in the frying pan on cold day in February.
Burgers
- zest of 1 lime
- 1 egg
- 2 tbls bread crumbs
- 1/4 cup fresh cilantro or mint
- 1 tbls fish sauce
- 1 teas chili paste (sambal oelek)
- 1 lb ground chicken
Wasabi Mayonnaise
- 1 teas wasabi paste
- 1/4 cup Hellmann’s olive oil mayonnaise
Directions
- Whisk zest of lime and egg in large bowl.
- Add fish sauce, chili paste and bread crumbs.
- Crumble in meat.
- Sprinkle with cilantro or mint.
- Mix gently and shape into patties.
- Make a shallow depression in the centre of each burger. This should help the burgers cook evenly.
- Barbeque or pan fry over med-low heat. Do not overcook
