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Thai chicken burgers


Serves: 2
timePrep time: 20 mins
timeTotal time:
Thai chicken burgers
Recipe photograph by Andrew Burton

Thai chicken burgers

Spice up midweek with these quick and easy Thai chicken burgers, ready in just 20 minutes

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
441Kcal
Fat
24gr
Saturates
3gr
Carbs
32gr
Sugars
5gr
Fibre
4gr
Protein
23gr
Salt
1gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp Thai red curry paste
  • 2 skinless chicken thigh fillets, trimmed of fat
  • zest and juice of 1 lime
  • 1 red chilli, finely diced
  • a pinch of sugar
  • ½ cucumber, shaved into ribbons
  • 2 burger buns or rolls
  • 2 tbsp mayonnaise
  • 1 Little Gem lettuce, leaves separated
  • Thai chilli sauce, to serve (optional)

Step by step

  1. Heat the grill to high. Mix the oil and curry paste in a bowl, add the chicken and mix until well coated.
    Tip
    Marinate the chicken for a few hours or overnight if you can, for extra flavour.
  2. Grill the chicken for 10-15 minutes, turning halfway through, until cooked and lightly charred. Check by cutting through the thickest part of the meat, which should be white inside, with the juices running clear. Season and leave to rest.
  3. Meanwhile, put most of the lime juice and chilli in another bowl with a pinch of salt and sugar. Add the cucumber ribbons and toss well. Leave to marinate at room temp. Mix the mayo with the lime zest and remaining lime juice.
  4. Lightly toast the burger buns under the grill for 30 seconds. Drain the cucumber slices.
  5. Add the mayo to the burger bases, top with a couple of lettuce leaves, the grilled chicken and some drained cucumber ribbons and chilli sauce, if you like. Add the bun lids and dive in.
    Tip
    Bulk it up
    Serve with sweet potato fries dusted with a little lime zest and a few chilli flakes

    Slim it down
    Serve bunless, with more Little Gem lettuce and cucumber

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