Thai chicken burger

Thai chicken burger, radish and red cabbage slaw with lime, chilli and coriander dressing

Serves: 10

Chicken burger ingredients:
1.5kg minced chicken
1/4 bunch fresh coriander, chopped
3 limes, juiced
30ml fish sauce
150g panko breadcrumbs
350g white onion, finely chopped
4 bulbs garlic, blitzed
15g grated root ginger
5g salt
4g cracked black pepper

Red cabbage slaw ingredients:
500g red cabbage, shredded
250g carrot, grated
1/2 bunch breakfast radishes
1/4 bunch fresh basil, chopped
1/4 bunch fresh mint, chopped
1/4 bunch fresh coriander, chopped

Slaw dressing ingredients:
2 red chillies, de-seeded
30ml fish sauce
1.5 limes, juiced
50ml rice vinegar
15g caster sugar

Sriracha mayo ingredients:
400g mayonnaise
100g Sriracha

Burger bun ingredients:
10g table salt
12g dried yeast
80g whole egg
250g semi skimmed milk
525g strong bread flour
42g unsalted butter
30g caster sugar

Method:

  1. Combine the chicken burger ingredients and mix well. Shape into 200g burgers. Cover and chill to firm.
  2. To make the slaw, shred the cabbage, grate the carrots and finely slice the radish on a mandolin. Finely chop all the herbs and combine all ingredients.
  3. To make the slaw dressing, add all ingredients together and blitz with a blender. Dress the slaw with the slaw dressing.
  4. Combine all the burger bun ingredients in a mixer and mix on a slow speed for three minutes. Then mix on a higher speed for one minute. Transfer to a bowl, cover with oiled cling film and prove for a further hour.
  5. After one hour, de-gas the dough and weigh to 100g.
  6. Place on a tray, re-cover with oiled cling film and prove for a further hour.
  7. Brush the top of the buns with whisked egg and bake at 200’C for 8-10 minutes.
  8. Allow to cool, slice in half and grill or toast the bun before using.

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