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Bill Grangers most excellent Thai chicken burgers.


I came home the other night to a hive of kitchen activity.
Lisa and Gus had been cooking up a storm preparing spicy slaw and these fabulous little chicken burgers courtesey of the ever smiling Aussie's book 'Holiday'
We actually had them without buns simply accompanied by the slaw and some very spicy rocket.You have to be careful not to overcook these little beauties and I have to admit Gus cooked them to perfection...... in fact I would even go as far as to say that they were the best that I've had ... ever.
By the way our favourite sauce is the sweet chilli variety.
These would work really well for a barbie and if our family are anything to go by they are a real hit with everyone.

Ingredients

* 600 g minced (ground) chicken
* 1 onion, finely grated
* 85 g fresh white breadcrumbs
* 1 garlic clove
* 1 lemongrass stalk white part only, finely chopped
* 2 tablespoons chopped fresh coriander (cilantro)
* 2 teaspoons finely grated lime zest
* 1 tablespoon fish sauce
* 2 teaspoons caster (superfine) sugar

To serve

* Soft rolls
* Lettuce leaves
* Fresh mint and coriander (cilantro) leaves
* Chilli sauce
* Spicy slaw

Method

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.

Preheat a barbeque or chargrill pan and brush with a little light flavoured oil such as grapeseed or canola.

Cook the patties for 4 minutes each side or until cooked through.

Serve on soft rolls with lettuce, mint, coriander leaves and chilli sauce.

Great with spicy slaw.
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